Pulled Pork Waffle Fries
- Inspired by The Smokin Stik food truck, these eat-as-you-go fries are loaded with flavor.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 4 cups waffle-cut frozen potatoes
- Nonstick food spray
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1 carrot, shredded
- 2 Tbsp scallions, chopped
- 1/2 cup mayonnaise
- 1 tsp cider vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 lb barbecue pulled pork
Topping and Assembly:
- 1/2 cup mayonnaise
- 2 tsp chipotle chiles in adobo sauce
- 2 (12" x 12") sheets aluminum foil
- 2 (12" x 12") sheets parchment or wax paper
- 1/3 cup barbecue sauce
- To prepare the fries, add the potatoes to a mixing bowl, spray them with nonstick food spray, and sprinkle with paprika, salt, and pepper. Toss to coat. Cook in an air fryer at 400°F for 10 minutes, tossing halfway thru the cooking time. Alternatively, heat an oven to 400°F and bake the potatoes for 15 minutes.
- To prepare the slaw, mix together the cabbages, carrot, scallion, mayonnaise, vinegar, salt, and pepper in a mixing bowl.
- To prepare the pulled pork, heat the pulled pork according to the package instructions.
- To prepare the topping and assemble, start by mixing together the mayonnaise and chipotle, thinning with a little bit of water if the mixture is too thick. Set aside.
- Lay down the two sheets of aluminum foil side by side, then place a piece of parchment paper over each sheet. Spread half of the potatoes in a single layer in the upper-right quarter of both foil-parchment sets. Put half of the pulled pork over each potato pile, followed by half of the barbecue sauce and slaw. Top with a drizzle of the chipotle-mayo mixture.
- To wrap, begin by folding up the lower left corner of the aluminum-parchment sheets until it almost covers the prepared potatoes. Wrap the left corner over, and then the right, twisting a little at the bottom. This should resemble a cone with an opening at the top. Pick up, carry, and eat with a fork.