Pulled Pork Loaded Fries Recipe


  • 6 large potatoes, cut into chunky chips/fries
  • 4 tablespoons vegetable oil
  • salt, to taste
  • 2 cups left-over pulled pork
  • 2 cups grated cheese of your choice (I used mozzarella and cheddar)
  • sliced fresh chili (optional)


  1. Pre-heat the oven to 200°c.
  2. Place the chips in a large bowl and toss with the oil and salt.
  3. Spread onto a large baking sheet in a single layer and place in the oven.
  4. Allow the chips to bake for 50-60 minutes until they are golden brown and crisp (turn the chips approximately halfway through cooking).
  5. Remove the chips from the oven then top with the pulled pork, cheese and chillies.
  6. Place back in the oven and allow the pork to heat through and the cheese to melt (between 5-10 minutes).
  7. Remove and serve.

Oven Baked Pulled Pork Sliders with Beer Cheese Sauce Recipe


for the beer cheese sauce:

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup mild ale beer
  • 1 cup shredded mild cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper

for the sliders: 

  • 6 slider pretzel buns
  • two 1 lbs Curly’s West Coast IPA Style Pulled Pork
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup unsalted butter
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Sesame seeds, for garnish


for the beer cheese sauce:

  1. In a medium saucepan preheated to medium heat, melt the butter. Add the flour and begin to whisk creating a roux. Once the flour has been cooked out about two minutes, gradually pour in the milk and beer. Keep stirring until thickened about five minutes. Remove saucepan from the heat and stir in cheese, salt, and pepper.

for the sliders: 

  1. Preheat an oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside.
  2. In a small saucepan preheated to medium heat, melt the butter. Once the butter is melted stir in the Worcestershire sauce, garlic powder, and onion powder until well incorporated. Turn the heat to low until ready to garnish pretzel buns.
  3. In a large skillet preheated to medium high heat, remove Curly’s West Coast IPA Style Pulled Pork from the packaging and place into the skillet. Stir the pulled pork until heated through about five minutes and remove skillet from heat. Next, place six bottom pretzel buns on the baking sheet. Divide the pulled pork between the six pretzel buns. Spoon some of the beer cheese sauce over the of the pulled pork followed by a 1/4 cup mozzarella cheese on each slider. Place the remaining top bun over the pulled pork and cheese. Next, take some of the melted butter and using a pastry brush, brush the tops of the pretzel buns. Garnish with sesame seeds. Place the sliders into the oven for about 15 minutes or until the cheese has melted and the pretzel buns are toasted. Remove the sliders from the oven and serve immediately.

Pulled Pork Hot Dogs Recipe


  • 1 (2-3lb) boneless pork roast
  • 1 small onion (chopped)
  • ½ cup chicken broth
  • 2 cups BBQ sauce


  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon celery seed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons cider vinegar
  • 1 (16 ounce) package shredded coleslaw mix

Hot dogs

  • 8 hot dogs
  • 8 hot dog buns
  • 8 dill pickle spears


  1. Trim the pork of any excess fat. Spread chopped onion onto the bottom of the slow cooker. Place the roast on top of the onions. Add chicken broth. Cover and cook on low until the pork roast is very tender and shreds easily (about 8 hours). Remove the meat to a wooden cutting board. Shred the meat using two forks, removing any fat or grizzle. Skim any excess fat from the liquid in the slow cooker. Return the pork to the slow cooker and mix with BBQ sauce. Keep warm.
  2. To make the coleslaw- in a large bowl mix together the mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder, and cider vinegar. Toss coleslaw mix with dressing to coat. Chill for at least 1 hour before serving.
  3. Lightly grease the grates of an outdoor grill (or indoor grill pan). Heat the grill to medium-high heat. Add the hot dogs and cook while turning until they are heated through and have nice grill marks. Place the hot dog buns, cut-side down onto the grill and cook until lightly toasted.
  4. Place a dill pickle spear into each bun. Add a hot dog. Top with some of the pulled pork and some of the coleslaw.

Slow Cooker BBQ Pulled Pork Recipe


  • 3 to 5 lb. Boston Butt Pork Roast
  • 2 tbsp brown sugar
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Chipotle Chile Powder
  • 1/4 cup apple cider vinegar
  • 3/4 cup water
Serve with:
  • Toasted hoagie or hamburger buns
  • Slices of Colby-Jack Cheese
  • BBQ Sauce


  1. Mix the brown sugar, salt, pepper, onion powder, garlic powder and chipotle chile powder together in a small bowl. Rub the outside of the pork with spices.
  2. Pour the apple cider vinegar and water in the bottom of your slow cooker and carefully place the pork inside the slow cooker, careful not to wash off the spices.
  3. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Remove pork and shred with two forks. Add juices from the slow cooker as desired.
  4. Serve the pulled pork on a toasted bun with Colby-Jack cheese and bbq sauce.

Slow Cooker Southern Pulled Pork with Coleslaw Recipe


  • 2 pounds boneless pork roast
  • 1 tablespoon butter
  • 1 tablespoon Cajun seasoning
  • 1 medium onion, diced
  • 4 garlic cloves, crushed
  • 4 cups water
  • 1 tablespoon liquid smoke
  • 2 cups shredded cabbage
  • 2 tablespoons dried minced onion
  • 2 tablespoons white vinegar
  • 1 garlic clove, minced
  • 2 tablespoons mayonnaise
  • 2 teaspoons sugar
  • 1 teaspoon black pepper
  • .5 teaspoons salt
  • barbecue sauce, optional
  • 10 crusty rolls for serving


For pulled pork

  1. Cut the roast into 2-inch chunks. Season generously with the Cajun seasoning.
  2. Melt the butter in a large skillet and brown the pork pieces on all sides. Remove and place in the slow cooker. Leave juices in the skillet.
  3. Add the onion and crushed garlic to the skillet. Cook until tender.
  4. Stir one cup of the water into the skillet and scrape the bottom, getting up all the bits that have stuck.
  5. Pour the water with the onion, garlic and water from the skillet into the slow cooker.
  6. Add the rest of the water to the slow cooker along with the liquid smoke.
  7. Cook on high for six hours, or until the meat falls apart when pierced.
  8. Remove the pieces from the slow cooker and pull apart or shred with two forks.
  9. Return the pork to the slow cooker and keep warm.

For the coleslaw

  1. Combine shredded cabbage, minced onion, vinegar, mayonnaise, minced garlic, sugar, pepper and salt at least one hour before serving.
  2. Store in the refrigerator until ready to use.

For the sandwiches

  1. Use a slotted spoon to spoon out pork onto bottom half of roll. (Add some barbecue sauce on top, if desired).
  2. Cover pork with coleslaw.
  3. Serve.

3-Ingredient Pulled Pork Recipe


  • 4 pound boneless pork shoulder/pork butt
  • 2 (1-oz) packages dry ranch salad dressing mix
  • 2 (0.7-oz) packages dry Italian dressing mix
  • slider or hamburger buns


  1. Place pork in a 6-qt slow cooker.
  2. Sprinkle with dry salad dressing mixes.
  3. DO NOT add any water to the slow cooker.
  4. Cover and cook on LOW for 8 to 10 hours.
  5. With 2 forks, pull pork apart and remove any fatty pieces.
  6. Serve pork on buns with your favorite BBQ sauce

Slow Roasted Dry Rubbed Pulled Pork Recipe


For the dry rub (makes about 2 cups)
  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 3 tbsp kosher salt
  • 1 tbsp powdered ginger
  • 1 tbsp chipotle powder
  • 6 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tbsp ground nutmeg
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 1 tbsp ground coriander
  • 2 tbsp dry mustard powder
  • 2 tbsp garlic powder
  • 3 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp cinnamon
For the pulled pork
  • 7-8 pound whole pork shoulder
  • 1 cup water
  • 1 cup apple juice
  • 1 cup apple cider vinegar


For the dry rub
  1. Mix together all of the ingredients very well and store any unused dry rub in an airtight container in a cool place.
For the pulled pork
  1. I like to remove the skin from the pork shoulder and trim the outer fat layer to about a ¼ inch. You can leave the skin on if you prefer.
  2. Liberally rub the entire pork shoulder with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.
  3. Preheat oven to 225 degrees F.
  4. Mix together the water, apple juice and apple cider vinegar.
  5. Pour into the roasting pan with the pork shoulder.
  6. Roast uncovered for about 1 hour and 45 minutes per pound. (See notes in recipe introduction.)
  7. When the pork shoulder comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30-45 minutes before pulling the meat apart in medium sized pieces to serve. Toss the pork in the skimmed pan drippings or with a little Maple Chipotle Barbecue Sauce to serve.

Oven Braised Pulled Pork with Homemade BBQ Sauce Recipe


For the pork:

  • 1 (6 pound) boneless pork shoulder or butt
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon dry mustard powder
  • ½ teaspoon cayenne
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, quartered
  • 2 cups vegetable stock
  • 2 teaspoons liquid smoke (optional)

 For the BBQ sauce:

  • 1½ cups ketchup
  • ¼ cup apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • ¼ (packed) cup dark brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper


For the pork:

  1. Preheat the oven to 325º. Position the oven rack in the middle of the oven.
  2. Trim any excess fat off the pork butt and cut it into large hand-sized chunks. In a small bowl whisk together the salt, brown sugar, paprika, garlic powder, mustard and cayenne. Toss the pork in the seasoning.
  3. Heat a 5-quart Dutch oven over medium heat, add the oil and heat through. Sear the pork on all sides, working in batches as to not overcrowd the pan. Add the onion to the pan then add the vegetable stock to the pan. Add the liquid smoke (if using). Bring the mixture to a simmer over medium heat then cover and put the move the Dutch oven to the oven. Cook the pork until it is fork tender, about 3 hours.
  4. Once the pork is cooked remove it from the pot to a cutting board. Use two forks to shred the meat and add it to a large mixing bowl. Discard any large pieces of fat. Set aside the braising liquid. Add some of the liquid back to the pulled pork if it needs more moisture.

For the BBQ sauce:

  1. Add the ketchup, apple cider vinegar, Worcestershire, brown sugar, molasses, mustard, and spices to a medium saucepot over medium heat. Whisk to combine then bring the mixture to a simmer and continue to cook, stirring occasionally, until the mixture has thickened, about 30 minutes. The BBQ sauce can be kept for up to 2 weeks in an airtight container in the refrigerator.

To serve:

  1. Serve the hot pulled pork topped with BBQ sauce. Serve alone or on sandwich rolls topped with coleslaw.

Sweet Potato Pulled Pork Nachos Recipe


  • 2 large sweet potatoes
  • 1lb. Pulled Pork
  • 1 red onion
  • 2 sweet bell peppers
  • 1 can black beans
  • 1 can corn
  • Fresh lemon juice at taste
  • Salt at taste
  • Fresh cilantro at taste
  • 100 gr . grated cheese
  • Sour cream


  1. Prepare your oven or BBQ for indirect cooking at 200°C / 400°F

  2. Slice the sweet potato’s into chips (slices about 2 mm.). Baste them with a thin layer of rapeseed oil and season with salt and pepper. Bake the sweet potato chips on a cast iron plate for about 10 min. (until they get a slight crispy look).

  3. Prepare the vegetable toppings while baking the sweet potato:

  4. Thinly chop the sweet onion and add it to a hot skillet with rapeseed oil. Bake until fragrant (+-5 min.).

  5. Add the sliced sweet bell pepper, corn and black beans. Bake for another 3-5 min.

  6. Add salt, pepper and lemon juice to taste. Don’t go easy on the lemon juice! The freshness will make the flavors explode. Especially when you don’t like cilantro you need to make sure you got the fresh touch in the vegetables.

  7. Remove the crispy sweet potatoes from the oven. Cover them with the vegetables and top with grated cheese.

  8. Put the plate back in the oven or BBQ for another 2-5 minutes. Until the cheese is molten.

  9. Remove the plate from the oven. Finish with fresh cilantro and serve with cream cheese and lemon slices.

Mississippi Smoked Pulled Pork Recipe


  • 1 pack Iceland World Famous Smokehouse Mississippi Smoked Pulled Pork
  • 220g rice
  • 150g frozen sweetcorn
  • 150g frozen mixed peppers
  • 150g frozen diced onions
  • 2 tsp olive oil
  • 400g can mixed beans
  • Salt
  • Optional – sour cream and fresh coriander to serve


  1. Cook your pulled pork according to the pack instructions (I roasted mine in the oven but you can also use the hob or microwave).
  2. While the pulled pork is cooking, cook your rice according to the pack instructions.
  3. Heat your olive oil (2 tsp) in a large frying pan, add the onions, sweetcorn and peppers (150g of each) and fry on a low heat for around 10 minutes, stirring regularly to ensure they don’t burn. Drain the mixed beans, add them to the pan and fry for a further 5 minutes until the vegetables are soft with a little bite to them.
  4. Once the pulled pork has cooked, remove it from the oven and use two forks to shred the meat. Drain the rice and add the pulled pork and vegetables to the rice pan, Mix together so that everything is coated in the barbecue sauce. Season with a little salt to taste and serve (I like it with a little sour cream and fresh coriander leaves).