Best Oven Chips With Pulled Pork And Slaw Recipes

PULLED PORK LOADED FRIES

Pulled pork loaded fries image

Delectable chunky oven baked fries topped with succulent pulled pork and creamy cheese is the loaded fries recipe from your dreams.

Provided by Alida Ryder

Categories Dinner

Time 1h25m

Number Of Ingredients 6

Ingredients

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)

Steps:

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

Nutrition Facts : Calories 548 kcal, Carbohydrate 62 g, Protein 37 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 87 mg, Sodium 1087 mg, Fiber 8 g, Sugar 18 g, ServingSize 1 serving

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW

Pulled Pork Sandwich with BBQ Sauce and Coleslaw image

Provided by Amanda Freitag

Categories main-dish

Time 9h45m

Yield 15 sandwiches

Number Of Ingredients 23

Ingredients

1 1/2 cups ketchup
1/2 cup yellow mustard
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 yellow onion, thinly sliced
4 medium cloves garlic, crushed
2 cup chicken stock or low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon packed dark brown sugar
One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork
butt), twine or netting removed
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
2 large carrots, finely shredded
1/2 red onion, finely sliced
3/4 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
15 soft hamburger buns

Steps:

For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
For the pulled pork: Preheat the oven to 275 degrees F.
Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
Serve the pulled pork on buns topped with coleslaw.