Porky’s Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into 2–3 large pieces so it fits in your pot or slow cooker. Pat dry and rub with smoked paprika, ground cumin, salt, and black pepper.

Sear (optional)

Heat 1 tsp olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear pork pieces 2–3 minutes per side until browned. This step adds flavor but can be skipped for slow-cooker convenience.

Braise

In a slow cooker or Dutch oven combine sliced onion, minced garlic, apple cider vinegar, brown sugar, BBQ sauce, and stock. Add the seared (or raw) pork, cover, and cook: slow cooker on low 6–8 hours (or high 3–4 hours), OR in a 300°F (150°C) oven covered for 3–4 hours, until pork is very tender and shreds easily.

Shred and finish

Remove pork to a cutting board and shred with two forks. Skim and discard excess fat from the cooking liquid, then return shredded pork to the pot. Simmer on low for 10–15 minutes so the pork absorbs sauce; add up to 2 tbsp extra BBQ sauce if you want it saucier. Taste and adjust seasoning.

Prep potatoes

If using whole potatoes, wash and peel if desired. Cut into sticks about 1/3"–1/2" thick. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with paper towels.

Par-fry (recommended)

Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry potato sticks in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Finish fry

Increase oil temperature to 375°F (190°C). Fry par-cooked potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt and 1/2 tsp black pepper while hot.

Preheat oven broiler to high (or oven to 400°F/200°C). Arrange fries in a single layer on a baking sheet or in a shallow ovenproof dish.

Top the hot fries evenly with a generous layer of shredded cheddar-jack cheese (about 1 cup) and then with 1 to 1 1/2 cups of the warm pulled pork, distributing sauce evenly.

Place under the broiler 1–2 minutes just until cheese is melted and bubbly (watch closely to avoid burning). Alternatively, bake at 400°F (200°C) for 5–7 minutes until cheese melts.

Remove from oven, garnish with chopped parsley or green onion if using, and serve immediately with a 1/2 cup side of sour cream and optional extra BBQ sauce on the side for drizzling.