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This recipe for Pulled Pork Waffle Fries turns your favorite side dish into an eat-as-you-go meal! Put a plateful of these delicious fries on the table of your next BBQ and watch everyone do a happy dance! Keep reading for the recipe!

Pulled Pork Waffle Fries

Makes 2

David’s Note: Inspired by The Smokin Stik food truck, these eat-as-you-go fries are loaded with flavor.

Tip: Give yourself a few minutes back! Air fry the potatoes for a quicker cooking method.

Ingredients:

Fries:

4 cups waffle-cut frozen potatoes

Nonstick food spray

1/4 tsp smoked parka

1/4 tsp salt

1/4 tsp pepper

Slaw:

2 cups green cabbage, thinly sliced

2 cups red cabbage, thinly sliced

1 carrot, shredded

2 Tbsp scallions, chopped

1/2 cup mayonnaise

1 tsp cider vinegar

1 tsp salt

1 tsp pepper

Pulled Pork:

1 lb barbecue pulled pork

Topping and Assembly:

1/2 cup mayonnaise

2 tsp chipotle chiles in adobo sauce

2 (12" x 12") sheets aluminum foil

2 (12" x 12") sheets parchment or wax paper

1/3 cup barbecue sauce

Preparation:

1.) To prepare the fries, add the potatoes to a mixing bowl, spray them with nonstick food spray, and sprinkle with paprika, salt, and pepper. Toss to coat. Cook in an air fryer at 400°F for 10 minutes, tossing halfway thru the cooking time. Alternatively, heat an oven to 400°F and bake the potatoes for 15 minutes.

2.) To prepare the slaw, mix together the cabbages, carrot, scallion, mayonnaise, vinegar, salt, and pepper in a mixing bowl.

3.) To prepare the pulled pork, heat the pulled pork according to the package instructions.

4.) To prepare the topping and assemble, start by mixing together the mayonnaise and chipotle, thinning with a little bit of water if the mixture is too thick. Set aside.

Lay down the two sheets of aluminum foil side by side, then place a piece of parchment paper over each sheet. Spread half of the potatoes in a single layer in the upper-right quarter of both foil-parchment sets. Put half of the pulled pork over each potato pile, followed by half of the barbecue sauce and slaw. Top with a drizzle of the chipotle-mayo mixture.

To wrap, begin by folding up the lower left corner of the aluminum-parchment sheets until it almost covers the prepared potatoes. Wrap the left corner over, and then the right, twisting a little at the bottom. This should resemble a cone with an opening at the top. Pick up, carry, and eat with a fork.

Enjoy, Foodies!
David

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