Ingredients
Equipment
Method
- Combine salt, garlic powder, red chili pepper, and paprika in a small bowl.
- Rub the spice blend all over the pork shoulder. Place in slow cooker and add water.
- Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours until pork is fall-apart tender.
- Shred the pork using two forks and toss with BBQ sauce until fully coated.
- While pork cooks (or closer to serving time), prepare french fries according to package instructions.
- Preheat oven to 400°F. Line a large baking sheet with aluminum foil.
- Layer the hot fries, sharp cheddar cheese, and BBQ pork in alternating layers on the prepared sheet.
- Bake for 8–10 minutes until cheese is melted and golden.
- Top with diced green onion and red onion. Serve immediately with extra BBQ sauce on the side if desired.
Nutrition
Notes
- Make the pork ahead — Slow-cook the shoulder overnight, shred it, and refrigerate. The next day is pure assembly. Cold pork also holds its texture better when you reheat it in the sauce.
- Double the garlic — Brush the raw pork shoulder with minced fresh garlic before applying the spice rub. It locks in during the long cook and adds punch you'll notice in every bite.
- Sharp cheddar, not mild — The sharpness cuts through the sweetness of the BBQ sauce. Mild cheddar disappears into the pile. Go sharp, or swap in pepper jack for heat.
- Layer, don't dump — Alternate fries, pork, and cheese in two layers before baking. You get cheese in every bite instead of just on top.
- Adjust the chili — The rub has red chili pepper. Add more if you want heat, dial it back if the crowd runs mild. Fresh chili in the rub pushes it further.
- Ranch on the side — Extra BBQ sauce is the obvious move, but ranch cuts the richness and adds contrast. Both on the table is the right answer.
- These loaded fries are rich by design. Balance them with something acidic or cool. Coleslaw is the obvious call — the crunch and creaminess work against the pork. A vinegar slaw works even better if you want it lighter.
- Pickles and jalapeños on the table are non-negotiable for a Game Day spread. The brine cuts straight through the fat.
- If this is dinner, a crisp green salad with an acid-forward dressing rounds it out. Arugula, lemon, olive oil. Nothing elaborate.
- For a spread, set the fries in the center and let people build their own plate. Extra BBQ sauce in one ramekin, ranch in another.
- The pork is the keeper. Shredded and sauced, it holds in the fridge for up to four days. Freeze in portions for up to two months — reheat in a skillet over medium-low with a splash of water or extra BBQ sauce to loosen it up.
- The assembled fries don't travel well. Once the cheese sets and the fries sit, you lose the crunch. If you have leftovers, spread them on a sheet pan and reheat at 400°F for five to seven minutes.
- The fries are best made to order. The pork can be a project you finish three days later.