Truffle BBQ Pulled Pork Loaded Fries
Ingredients:
- 500g frozen chips
- 1.3kg boneless pork shoulder
- 1/2 tbsp salt
- 1/2 tbsp dark brown sugar
- 1/2 tbsp paprika
- 1/2 tbsp ground cumin
- Sliced jalapenos
- 1 red onion
- 200ml white wine vinegar
- 100ml water
- 100g sugar
- 20g salt
- Parsley to garnish
Directions:
- Preheat the oven to 150c
- Begin by mixing together the salt, dark brown sugar, paprika, cumin and a good amount of black pepper. Take the pork shoulder and brush all over with the mustard, then pour over the spices mix and massage it into the meat.
- Place the meat in a deep lidded casserole dish or deep tray covered tightly with foil. Place in the oven for 4-6 hours or until pull apart tender. Check the meat after a few hours and if it is catching on the bottom of the pan pour in a little water.
- While the meat is cooking place the vinegar, 100g of sugar and 20g of salt to a small pan and bring to a boil. Take off the heat then top up with 100ml of water. Finely slice the red onion and place it in a heat-proof jar then pour over the pickling liquor.
- When the meat is cooked take it out of the oven and leave covered for an hour to rest. Pull apart the meat with a pair of forks or if not too hot by hand while wearing gloves. Add the truffle BBQ sauce and mix everything together. You can now place this in the fridge and reheat when ready to eat.
- Cook the chips according to packet instructions then season with salt and place on a plate. Top with some of the hot pulled pork, the sliced jalapenos, a few pickled onions and a scattering of parsley.
Pulled pork, truffle, AND loaded fries? 😍🔥 This plate of Truffle BBQ Pulled Pork Loaded Fries is next level comfort food 🤯 View Recipe Videos
- 500g frozen chips
- 1.3kg boneless pork shoulder
- 1/2 tbsp salt
- 1/2 tbsp dark brown sugar
- 1/2 tbsp paprika
- 1/2 tbsp ground cumin
- Sliced jalapenos
- 1 red onion
- 200ml white wine vinegar
- 100ml water
- 100g sugar
- 20g salt
- Parsley to garnish
Directions:
- Preheat the oven to 150c
- Begin by mixing together the salt, dark brown sugar, paprika, cumin and a good amount of black pepper. Take the pork shoulder and brush all over with the mustard, then pour over the spices mix and massage it into the meat.
- Place the meat in a deep lidded casserole dish or deep tray covered tightly with foil. Place in the oven for 4-6 hours or until pull apart tender. Check the meat after a few hours and if it is catching on the bottom of the pan pour in a little water.
- While the meat is cooking place the vinegar, 100g of sugar and 20g of salt to a small pan and bring to a boil. Take off the heat then top up with 100ml of water. Finely slice the red onion and place it in a heat-proof jar then pour over the pickling liquor.
- When the meat is cooked take it out of the oven and leave covered for an hour to rest. Pull apart the meat with a pair of forks or if not too hot by hand while wearing gloves. Add the truffle BBQ sauce and mix everything together. You can now place this in the fridge and reheat when ready to eat.
- Cook the chips according to packet instructions then season with salt and place on a plate. Top with some of the hot pulled pork, the sliced jalapenos, a few pickled onions and a scattering of parsley.
