Sunday, November 11, 2012

BBQ Pork Cheese Fries



This recipe comes from one of our favorite indulgences at a local restaurant, BBQ Cheese Fries. When we were looking for a great alternative for using up some leftover pork, this is what happened. Sometimes the best ideas do come out of sheer necessity. Do not judge until you have tried! Serve them with a side of ketchup, sour cream, or extra barbecue sauce. Your taste buds will thank you! This recipe would also be great for parties and gatherings.

4 cups Frozen French Fries
2 cups Pulled Pork
3 Tablespoons Carolina Style BBQ Sauce
1 cup Shredded Cheddar Cheese

1. Prepare your fries as directed by the package but make sure to get them extra crispy. I used a deep fryer and cooked until golden brown.
2. While the fries are cooking, place the pork and sauce in a skillet over medium low heat and cover with a lid. Stir occasionally to prevent burning. Allow the meat to warm for 7-10 minutes. This step is necessary to remove extra moisture from the meat. I have tried making the recipe without doing this and they were soggy. Also, I used the Bullseye brand sauce and found it worked great.
3. Once the fries are finished cooking, remove to a paper towel and allow to drain.
4. In a glass baking dish, place the crisp fries on the bottom layer followed by the pork and then topped with the cheddar cheese, adding extra cheese if you like.
5. Place the baking dish into a 350 degree preheated oven and cook for 10 minutes. Keep an eye on the dish in case your oven cooks hotter than mine, but this allows the cheese to melt and the dish to be warm throughout.
6. Remove from the oven and serve. This is a fork and knife type meal, not a finger food....these are serious fries after all!  I served mine with sour cream and ketchup options for dipping.

2 comments:

  1. gonna try this now & also post this to my Dat Good Facebook page!

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  2. Hello Amee Winters,
    BBQ Pork Cheese Fries is a very nice recipe. This post is very nice. It is very delicious to look at. Thank you for sharing the ingredients and recipe. Hope your next recipe will published soon.

    ReplyDelete