Name: Phil's BBQs Phil's Loaded Broham Fries Recipe
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Cuisine: American
Ingredients: 3 count russet potatoes (about 8 oz each), scrubbed; 1 cups vegetable oil for frying; 1 tbs salt; 1 tsp freshly ground black pepper; 2 lbs pork shoulder (boneless); 1 count yellow onion, quartered; 4 count garlic cloves, smashed; 2 tsp smoked paprika; 2 tbs brown sugar (packed); 1 tbs kosher salt; 1 tsp black pepper; 1 tbs apple cider vinegar; 1 cups water; 1 cups BBQ sauce (for finishing/pulling); 2 cups sharp American cheese, shredded (or thin slices); 0.5 cups BBQ sauce (extra, for drizzling); 0.5 cups yellow onion, finely chopped; 1 tbs fresh parsley, chopped (optional, for garnish); 2 tbs pickled jalapeños (optional)

Method

Broham (Pulled Pork)

1
Season and prepare pork
Trim excess fat from the pork shoulder if desired. In a small bowl, mix smoked paprika, brown sugar, kosher salt, and black pepper. Rub the spice mix all over the pork shoulder. Place the quartered onion and smashed garlic in the bottom of a slow cooker or heavy Dutch oven and set the pork on top.
2
Cook low and slow
Add apple cider vinegar and 1 cup water around the pork (not directly over the spice-coated top). If using a slow cooker, cook on low for 8 hours or on high for 4–5 hours until pork is very tender and easily shredded. If using a Dutch oven, cover and cook in a 300°F (150°C) oven for 3.5–4 hours until fork-tender.
3
Shred and saucify
Remove pork to a cutting board and shred with two forks, discarding any large bits of fat. Skim cooking liquid of excess fat and reserve a few tablespoons. Transfer shredded pork to a bowl or back into the cooker. Stir in 1 cup of BBQ sauce and a few tablespoons of the reserved cooking liquid to moisten. Taste and add more BBQ sauce if desired. Keep warm until ready to assemble.

Fries

4
Cut and soak
Cut the potatoes into 1/4- to 1/3-inch fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then dry thoroughly with kitchen towels or paper towels.
5
Par-fry (optional for extra crispiness)
Heat vegetable oil in a deep pot to 325°F (160°C). Fry the dried potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Let cool 10 minutes.
6
Finish fry
Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches until golden and crisp, 2–4 minutes. If you didn’t par-fry, fry at 375°F until golden and cooked through, about 5–7 minutes depending on thickness. Drain on paper towels, then immediately season with salt and black pepper.

Toppings & Assembly

7
Arrange fries
Place the hot fries on a large platter, sheet pan, or divide among individual plates. Spread so there is a single or slightly mounded layer to hold toppings.
8
Add cheese and pork
Sprinkle the shredded sharp American cheese evenly over the hot fries so it melts. Spoon generous portions of the warm pulled pork (Broham) over the cheese-topped fries.
9
Finish with sauces and aromatics
Drizzle extra BBQ sauce over the pork and cheese to taste. Scatter the finely chopped yellow onion across the top for crunch and bite. If using, add pickled jalapeños for heat and chopped parsley for color.
10
Serve
Serve immediately while fries are hot and cheese is melted. Provide extra BBQ sauce on the side if desired.

Phil's Loaded Broham Fries Recipe

Ingredients

Fries

Broham (Pulled Pork)

Toppings & Assembly

Method

Broham (Pulled Pork)

Season and prepare pork

Cook low and slow

Shred and saucify

Fries

Cut and soak

Par-fry (optional for extra crispiness)

Finish fry

Toppings & Assembly

Arrange fries

Add cheese and pork

Finish with sauces and aromatics

Serve

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