BBQ Pulled Pork Potachos

BBQ Pulled Pork Potachos

  • Servings: 2
  • Difficulty: easy
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BBQ Pulled Pork Potachos
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As stated in other posts my lovely wife has the palate of fairly adventurous, but nevertheless, a 15 year old boy. Doing the blog has been challenged me to come up with new stuff to cook. So I am constantly trying to adjust recipes into something new. So when I ask my wife for input I get pasta, Texican, BBQ or sandwiches. So when you through out the usual suspects I decided to mashup nachos and BBQ. We do enjoy BBQ stuffed potatoes so I thought why not waffle fries.

Before I get to the recipe I have to promote Sur La Table’s Fagor Pressure Cooker. They had a sale during Christmas and I needed some scale in my crockpot scene. A Pressure cooker is a new thing for me. Consider me late to the party on this one. But this Fagor pressure cooks, sears, browns, has a steam function, crockpot and even rice and risotto settings. It’s about double the price of a crockpot ($100) but totally worth. Cooking pork would take me about 7-8 hours to get it to the tenderness I like. Thirty freaking minutes in this thing and it pulled tender. This changes everything because now I can speed up meals at an incredible rate without sacrificing flavor or texture.

On to the BBQ pulled pork. I saw a Pioneer Woman episode where she made sticky ribs that had a little Asian infusion from adding Soy and Ginger. You could make this more American BBQ be leaving those ingredients out. As for sauce, you can either remove your pork from the liquid, blend it smooth and add a cornstarch slurry to thicken it up OR you can use your favorite BBQ sauce.

Ingredients:
3 lbs of Pork Shoulder (trimmed fat)
1 red bell pepper
2 tbs of ginger (optional)
1 yellow onions diced
4 cloves of garlic
1 cup of ketchup
8 oz of jalapeno jelly
1 bottle of beer
1/4 cup Soy Sauce
1/4 cup Deli mustard
2 tbs of Worcestershire
2 tbs of Sriracha

Directions:
1. Trim and cut your pork into medium/large chunks. Add everything into your slow cooker or pressure cooker and let it ride for either 30 mins. or 8 hours until fork tender. IMG_0889

2. Remove your pork and shred it in a bowl. If you want to make a sauce from the liquid. Carefully add it to a blender or use a emulsion hand blender until it’s smooth. Take 3 tablespoons of cornstarch and add water until you have a slurry. Pour that into the sauce and reduce in a pan until it thickens up to the point you desire. IMG_0892

3. Take a bag of waffle fries and cook them according to the package. Leave the oven on and arrange your fries into serving sized piles and top with the pulled pork, sour cream, jalapenos and fresh grated cheddar cheese. Put them back into the oven until the cheese has melted. IMG_0896IMG_0897IMG_0898

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