These loaded pulled pork fries turn leftover barbecue into something worth getting excited about. Crispy fries get piled high with smoky pulled pork, melted cheese, and all the fixings for a dish that's part comfort food, part game day favorite.
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I started making these after smoking way too much applewood-smoked pork shoulder one weekend. Instead of just reheating plain pulled pork for the third day in a row, I decided to pile it onto some crispy fries with cheese and whatever else I had in the fridge. Now it's become my go-to way to use up barbecue leftovers, and sometimes I smoke extra pork just so I can make it.
And this recipe is really easy. It doesn't need any other seasonings as the meat has all the flavor you need from my homemade smoked pork rub. You can either keep it simple like I do with just pork, cheese, and green onions, or load it up with everything you've got. It’s one of my favorite easy dinner ideas with smoked pork, especially when I don’t feel like cooking from scratch.
After testing this recipe with various types of fries, cheese combinations, and reheating methods, I've determined exactly what works and what doesn't.
What You'll Need for Pulled Pork Fries
- Frozen French Fries – Crinkle-cut or thick steak fries work best since they can handle the weight of all the toppings.
- Pulled Pork – About 2 cups of leftover pork. I usually have plenty from my Pit Boss Pulled Pork recipe.
- BBQ Sauce – Just enough to keep the pork moist when you reheat it.
- Shredded Cheese – Use cheddar, Monterey Jack, or your favorite melty mix.
- Optional Toppings: Thinly sliced green onions, sour cream, cowboy candy, pickled jalapeños, or pickled red onions.
How to Make Loaded Pulled Pork Fries
Quick Overview
Get your fries crispy, warm up the pulled pork, pile everything together, melt the cheese, then add the fresh stuff on top.
Step-by-Step Instructions
Cook the Fries First: Spread your frozen fries on a large baking sheet and cook them according to the package directions. I usually add an extra 5 minutes to make sure they're really crispy since they need to support all the toppings. If you're using an air fryer, work in batches so they cook evenly and use my Air Fryer Frozen French Fries recipe.
Warm the Pulled Pork: While the fries are cooking, put your leftover pulled pork in a saucepan over medium-low heat. Add just enough BBQ sauce to coat it nicely, about ½ to ¾ cup for 2 cups of pork. Stir it frequently so it doesn't stick or dry out.
Build the Loaded Fries: Once your fries are golden and crispy, take them out but leave the oven on. Spread the warm pulled pork evenly over the hot fries, then sprinkle the shredded cheese on top. The hot fries will start melting the cheese right away.
Melt the Cheese: Stick the whole thing under the broiler for 3-4 minutes until the cheese is bubbly and starts getting golden spots. Keep an eye on it—broilers work fast and you don't want anything to burn.
Add Fresh Toppings: As soon as you pull it from the broiler, add your green onions, dollops of sour cream, and pickled jalapeños while everything's still hot.
More Topping Ideas
I've tried a lot of different combinations over the years, and these are the ones that are my favorite:
- Classic BBQ Style: Green onions, sour cream, and pickled jalapeños.
- Pulled Pork Sandwich Style: A scoop of coleslaw on top makes it taste like a deconstructed sandwich. Use my creamy Miracle Whip Coleslaw recipe.
- Extra Yummy: Crumbled bacon and a drizzle of ranch dressing or chipotle mayo because sometimes you want all the good stuff at once.
These BBQ pulled pork fries also make an easy BBQ side dish for parties or potlucks. Serve them family-style and let everyone build their own. For more BBQ side dish ideas, check out my Best Side Dishes for Pulled Pork roundup.
Tips That Make a Difference
- The key to good loaded fries is getting the base layer right. Your fries need to be super crispy before you add anything else, or they'll get soggy under all the toppings.
- Have all your fresh toppings ready to go before you start assembling. Once the cheese is melted, add everything quickly while it's still hot.
- After making these many times, I've learned that the perfect ratio is ½ cup of pulled pork per serving of fries - enough to get pork in every bite. Too much meat and the fries can't support it; too little and you're just eating cheesy fries.
Storage and Reheating
These french fries with pulled pork are definitely best when eaten right away, but leftovers can be saved for a day or two in the fridge. To reheat, I put them in a 400°F oven for about 10 minutes until the fries crisp back up. The cheese won't be as gooey, but they're still good.
If you know you'll have leftovers, store the components separately and reassemble when you're ready to eat.
What Not to Do
- Don't add sour cream or other cold toppings until right before serving. They'll wilt or get warm and weird if you add them too early.
- Make sure your fries are actually crispy before loading them up. Undercooked fries can't support all the toppings and you'll end up with a mess.
- Don't skip warming the pulled pork. Cold pork on hot fries just doesn't work.
Frequently Asked Questions
Absolutely! Sweet potato fries work great, though they tend to be a bit softer so make sure they're extra crispy before adding toppings. For the best results, use my Air Fryer Frozen Sweet Potato Fries recipe.
Not long. These are best eaten within 10-15 minutes of coming out of the oven. The moisture from the pork and melted cheese will eventually make the fries soggy, which is why I always serve them immediately.
Sure, but restaurant pulled pork is often saucier than homemade, so you might want to drain off some of the excess sauce before reheating.
Place them in a 400°F oven and bake for about 8-10 minutes. The fries won't be quite as crispy as fresh, but they're way better than the microwave. An air fryer works, too, if you have room.
Other Recipes That Use Leftover Pulled Pork
Once you start looking at pulled pork as an ingredient rather than just leftovers, you'll find tons of ways to use it. I stuff it into pulled pork taquitos with cheese, or pile it onto tortilla chips for loaded pulled pork nachos.
You can also mix it into my Oven Baked Breakfast Casserole, or stuff it into quesadillas with some caramelized onions.
You can also use it in pulled pork sandwiches, mix it into Smoked Baked Beans, or even add it to Smoked Mac and Cheese for the ultimate comfort food.
Looking for pulled pork recipes? Make my Traeger Smoked Pork Butt, Traeger Smoked Pulled Pork Loin, Pit Boss Pulled Pork, and Slow Cooker Carnitas Street Tacos.
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Printable Recipe
Loaded Pulled Pork Fries
Ingredients
For the Base:
- 1 bag (20-28 oz) frozen french fries (thick, crinkle-cut, or steak fries work best)
- 2 cups leftover pulled pork
- ½ to ¾ cup BBQ sauce (use the higher amount if you want it saucier)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or blend)
Optional Toppings
- 3 green onions (thinly sliced)
- ¼ cup sour cream or ranch dressing
- ¼ cup pickled jalapeños or pickled red onions
Instructions
- Cook the Fries: Spread frozen fries in a single layer on a large baking sheet. Cook according to package directions, adding an extra 5 minutes for extra crispiness. If using an air fryer, work in batches to avoid overcrowding.
- Warm the Pulled Pork: While the fries cook, place the pulled pork in a saucepan over medium-low heat. Add BBQ sauce and stir frequently until heated through, about 5-7 minutes.
- Build the Loaded Fries: Remove hot fries from the oven, but leave the oven on. Spread warm pulled pork evenly over the fries, then sprinkle shredded cheese on top.
- Melt the Cheese: Place under the broiler for 3-4 minutes until cheese is bubbly and golden in spots. Watch closely to prevent burning.
- Add Fresh Toppings: Immediately top with green onions, dollops of sour cream, and pickled jalapeños. Serve while hot.
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Notes
- Make Your Own: Don't have leftover pulled pork? Make my Pit Boss Pulled Pork, Smoked Pulled Pork Loin, or Smoked Pork Butt ahead of time.
- Perfect Fries: For the crispiest results, follow my Air Fryer Frozen French Fries recipe.
- Perfect Ratio: Use about ½ cup pulled pork per serving of fries for the best balance.
- Crispy Fries: Make sure fries are extra crispy before adding toppings to prevent sogginess.
- Storage: Best served immediately. Leftovers can be reheated in a 400°F oven for 8-10 minutes.
- Prep Ahead: Have all toppings ready before starting—once the cheese melts, you'll want to add everything quickly.
- Complete the Meal: Pair these with other sides from my Best Side Dishes for Pulled Pork roundup.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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