Cheesy & Loaded Pulled Pork Fries
At the start of this year, I declared to Jordan that this was going to be our year. To me, this was a profound resolution, and I think in making that promise it was heavily tied to a resolution to make this my year. Not in the selfish sense that everything is going to be centered around me. It's more of a re-commitment to be the best version of myself - protecting time for self love, conquering new goals, & through it all never selling myself short. That last part has been so key for me, and I swear, not selling myself short has become my own personal anthem. I find myself doodling it in my planner for that continuous reminder, & regularly repeating it to myself in times when I want to have a miniature temper tantrum because life seems hard. I've heard of people having their own little proclamations to say to themselves as that consistent source of motivation, some being a little too self help-ish for my liking, but "don't sell yourself short" has easily become mine. It's such a simple phrase, and a simple concept, but having this go to mantra that I genuinely feel is so relatable to my life right now has allowed me to stay focused on doing things that ultimately make ME proud. I can recount several instances in the last few months where I've taken myself out of my comfort zone, believed in myself, & pushed my own personal limits (in that really good way) because I repeat this my mantra to myself, and it immediately causes me to realize "No - I don't want to sell myself short" (ever!). Ultimately, it's the phrase that pushes me to just go for it. I mean, I so want 2019 to be a year that I look back on & think to myself "Holy cow.....I crushed it." So I'll sing don't sell yourself short to myself all the live long day to keep riding on my current 2019 high.
One of my "me" goals for this year - run a half marathon. The amount of people I know that have done one before is like insane, and it kind of gives me that complex of "anyone can run a half marathon.....you're not that special." But screw it - I want to join the club! & I want to totally have that internal, victorious feeling of crushing 13.1 miles. I also LOVE to run. Like blast some tunes, turn the volume all the way up , and just go - that's my workout speed. Admittedly, I do consider running 5 miles on the treadmill a true victory, so I knew when I signed up for this race getting prepped for 13.1 miles was going to be a bit of job. But I've loved it!! I've kept myself going through February & March by adding some new music to my workout playlist, investing in some Lulu Lemon cold weather running gear so I can take my runs back outside (necessary since it's really freaking cold), and even fighting through a sore knee via a knee brace. The knee part hasn't been a real treat, but all in all it's been an effort to push myself and the result is feeling really fucking proud of me. & in those moments where I want to just give up and start walking, I put on my favorite song, remind myself to not sell yourself short, and power through an extra 5 minutes. & I tell you - it's working for me. Yesterday was a big day for me - crushed 8 miles on the coast. I did that! My 5 miles and call it good self did that! & I did it without wanting to die at the end, which is the real victory here. So I think I'm feeling pretty good about the distance I've come since my 5 mile treadmill days, and ready to see what this half marathon action is all about (which is great considering it's coming up in just two weeks). Jordo is also rolling me with on this half marathon journey, so we're making the most of our youthful married days - with matching knee braces and all. He will likely outrun me day of the race, but not letting that fact deter me.
Our 8 mile Saturday run is being coupled with a sober weekend, because VEGAS! We've got a quick trip to sin city coming up on Wednesday, so we're trying to nurture and prep our bodies to do Vegas right, so a no booze weekend is critical. No beers, no champagne, and no dirty martinis means I'm 100% directing my weekend indulgences towards dinner, and I'm resorting to my favorite - FRIES!! I literally love fries so much I am an appropriate recipient of all things involving a French Fries pun. & crispy fries with a plethora of toppings just sounds really freaking good right now. We're embracing full weekend mode with a late night movie & the perfect late night eats - Cheesy & Loaded Pulled Pork Fries. Bring on the liquid cheese, juicy pulled pork, & crispy, potato-y deliciousness. Y'all I'm not even joking - I spent 8 hours crock-potting a bone in pork shoulder low & slow just to mound it onto a heap of fries & smother it in queso, and it was top 5 best decisions I've made this year. We're busting out the spicy barbecue sauce and ranch dressing, because it's fucking fry night, and we're excited and ready post our 8 mile victory!
To me, barbecue pulled pork and queso is a No. 1 combo. I've randomly stumbled upon leftover pulled pork wrapped up in a quesadilla or atop nachos, and that's when I discovered what a magical combo cheese with barbecue pulled pork is. Like liquid cheese with a barbecue sauce bite - something kinda spicy & tangy with something creamy - it's for sure heaven for the taste buds. & what is my motto - if it's not homemade, what's the point? So I spent my early afternoon whipping up a dry rub and massaging it into a 3 pound pork shoulder, giving that bad boy a serious rub down. & then it was on to grating some sharp cheddar & playing with spices to make our own queso, because seriously - you don't need Velveeta. Queso is the easiest shit ever to make!! Just remember this ratio - 1 1/2 cups liquid + 2 cups grated cheese. Be patient and cook it low & slow, and let the cheesy lava come to life. It just tastes better homemade!
I did cheat one store bought item - waffle fries, because how the fuck do you make homemade waffle fries? Wizardry!! & you need waffle fries - a larger potato surface to be your vessel for all the meats, cheese, & veg. Regular fries simply will not do! But whatever - I bought them at Whole Foods & they were great, so it's fine. I did also use store bought barbecue sauce, but there are soooo many low sugar, low calorie options that I deem my decision to purchase barbecue sauce totally acceptable. If you need to buy it at Whole Foods to make yourself feel better (as I do), then go for it.
Though admittedly a very indulgent meal, it wouldn't be a dinner by Lesley if I didn't make a solid effort to add in some veg. You neeeeeed fresh vegetables when dealing with fried potatoes and liquid cheese. It's what adds a fresh element to the dish. So I'm using freshly sliced red onion (my absolute favorite ingredient for a quick fresh pop), my sweet & spicy pickled jalapenos, & my absolute favorite veg in the world - BRUSSEL SPROUTS - to bring a nutrient factor to this late night meal. & let me tell you - shaved Brussel sprouts sauteed just enough so they remain al dente - the BEST pairing for pork, cheese, & fries. & to make sure we don't gain 10 pounds by splurging on loaded fried, I'm also whipping up a quick Crunchy Broccoli & Cauliflower Salad. It's crunchy, vinegary, and creamy, and a salad that would also be perfect for barbecue because it's delicious, quick to whip up, and a fairly inexpensive side. The x factor is definitely that hint of sweetness from the raisins that are mixed in. In case you had any doubt - raisin & walnuts in a broccoli salad is a definite YES! Also, a hot plate fries paired with a cold salad equates to the perfect balance.
The last fun thing to note - you will end up sooo much leftover pork, which I categorize as amazing. If you're like me and cooking to feed your family of two - leftovers are life! & this pulled pork can be tastily re-purposed in tacos, quesadillas, or even just on top of a salad for a lighter option. So remember - make this meal and give yourself a staple ingredient to feed yourself for like 3 days. & if you're that crazy person who thinks leftovers are gross - move along.
For the Pulled Pork
1 3 lb bone-in pork shoulder
2 tbsp brown sugar
1 tbsp paprika
1 tbsp garlic powder
1 tsp cayenne
1 tsp each salt & pepper
1/2 c. dry white wine
For the Queso
2 tbsp butter
2 tbsp flour
1/2 tsp paprika
1/2 tsp garlic powder
1 1/2 c. milk
2 c. shredded sharp cheddar cheese
For the Loaded Fries
I bag of waffles fries (I bought a pretty healthy brand from Whole Foods - low fat seasoned with only salt & pepper)
10 ounces shaved Brussel sprouts (I buy the bag at Trader Joe's)
1/4 of a red onion, thinly sliced
Candied jalapenos
Your favorite barbecue sauce
Start by making the pork. You're going to need your large crockpot for this one! In a small bowl, whisk together the brown sugar, paprika, garlic powder, cayenne, salt & pepper - this is your dry rub. Using your hands massage this dry rub into the pork shoulder, using all of the dry rub and covering every outer surface of the pork. Massage the rub into the pork so it sticks. Place the entire pork shoulder into your crockpot. Set the crockpot to high and cook time to 8 hours. The last step is to fill the bottom of the crockpot with the wine (just a little liquid to keep things juicy as the pork cooks). Cover the crock pot and let it go for the full 8 hours. Full disclosure, I did flip my pork shoulder in the crock after 4 hours, but possibly not necessary.
As you wait for the pork to cook, you can also get ahead by making the Crunchy Broccoli & Cauliflower Salad
*You can start prepping your other dinner items after the pork has cooked for 7 hours*
When it's getting close to the pork's cook time being up, time to get cooking on the other good stuff. Start by making the queso. Get out a small to medium size saucepan, and place it over medium heat. Add in the butter, and let it melt. Once the butter is melted, add in the flour, and whisk to form a paste like substance. Add in the milk and other spices, turning up the heat to medium, and continue whisking until the sauce begins to bubble. As soon as it starts to boil, turn the heat down to low. Add in about 1/4 cup of the shredded cheese at a time, continuing to whisk the sauce until all the cheese is melted. Once the cheese is totally melted, add in another 1/4 cup, and continue adding in 1/4 cups of cheese at a time until all the cheese has melted. Once all the cheese has been added into your queso, keep the heat on the lowest setting and cover the saucepan.
Now move to prepping the Brussel sprouts. Place a small pan of medium heat, and add about a tablespoon of EVOO. Once the oil has heated up, add in the Brussels and let them cook about 7 minutes, just until they're bright green and softened. After the 7 minute cook time, turn off the heat and set the Brussels aside until they're ready for use.
Next it's time to cook your frozen fries to package instructions, making sure to get them nice & crispy in the oven. Probably 35-40 minutes depending on package instruction.
As the fries get nice and toasty, it's time to shred the pork. The pork should be extremely tender at this point, and shreddable with close to little effort. If the meat is literally falling off the bone, that's a very good sign! You can shred the pork right in the crock pot using two forks. Be sure not to drain off any cooking liquid - the shredded pork will soak it right up. Once all the pork has been shredded, add 1 cup of your favorite barbecue sauce to the pork. Toss the pork in the barbecue sauce so that all the meat gets nice and saucy. Keep the pork in the crock pot until the fries have finished cooking.
Once the fries have finished cooking, it's time to assemble the loaded fries (the funnest part). Start by transferring the fries to an oven proof serving tray. Place a mound of pork (as much as you like!) right on top of fries. If desired, drizzle a little bit of extra barbecue sauce right on top. Just remember - you've got melty cheese coming your way! Top the pork with all of your Brussels, and then ladle the desired amount of melty cheese right on top (a little or a lot - you're in total control!). Finish by topping the dish with the red onion and jalapenos. Place the entire serving tray into a 400 degree oven for 5 minutes to make sure each and every element of the loaded fry platter is nice and toasty. Your ready to eat - serve this bad boy up family style with ramekins full of blue cheese dressing and extra BBQ sauce for dipping. Stuff your face as I did!
