You know what's better than fries? Fries loaded with my most favorite slow cooked meat, pulled pork. It's fall, and it's the time for slow and low cooking and a potato harvest. These are natural best friends!
2 russet potatoes, cut into fries
1 bunch scallions
1/2 pound pulled pork
1/4 cup BBQ sauce
2 ounces shredded cheddar cheese
Oil, salt, pepper
Preheat oven to 450 degrees F.
Toss fries on a rimmed baking sheet with 2 tablespoons oil and a generous pinch each of salt and pepper. Bake on lower oven rack until well- browned, about 20 minutes. Flip fries and continue cooking until crisp and browned, 10–15 minutes more.
Heat 1 tablespoon oil in a medium ovenproof skillet over high heat. Add pork and scallion whites and light greens ; break up pork into smaller pieces. Cook, stirring occasionally, until browned and cooked through. Remove from heat; stir in 3 tablespoons vinegar and half of the BBQ sauce until combined, scraping up any browned bits from the bottom. Transfer to a bowl.
Transfer fries to same skillet. Top with half of the cheese, then top with pork. Sprinkle remaining cheese over top. Bake fries on center oven rack until cheese is melted.
Serve pulled pork BBQ fries drizzled with remaining BBQ sauce and sprinkled with scallion dark greens. Enjoy!