If you’re looking for a flavor frenzy then look no further. These Piggy Fries are out of this world! The only regret I had after eating them was that they were gone. Unfortunately, I didn’t have another potato or I would have made more. One of the best parts about these fries is how easy they were to make.
If you don’t have a crock pot, order one right now. Crock pot meals are not only simple, they are super delicious and require little effort. All of these are key qualities I look for in a meal when I am busy during the week. Another helpful tool in my arsenal for this meal is a silicon baking mat. I love this thing, not only does it save money on tin foil but it makes cleaning up after baking a hassle free job. Finally, my favorite tool I use for this meal is my set of Bear Paw Meat Handlers. These things are amazing and really fun and easy to use! You really feel like a bear when you are shredding the meat.
The amount of actual work you have to do to make this meal is less than the time it takes to eat it. Don’t be fooled though, this meal, when done correctly, takes approximately 24 hours to make. Don’t worry though, most of the time you are waiting for the flavors to set into the meat.
Lastly, with Piggy Fries there are two important things you need to make sure of.
- Make sure you use a pork shoulder and not a different cut of pork.
- Use plenty of Arty’s Party Rub.
If you have both of these things down then you will be off to the races in no time. I’m a pretty big fan of slow cooked meats, so if you have a recipe you’d like to share leave a comment below!
Rate the Piggie Fries recipe
- Arty’s Party Rub
- 1 Pork Shoulder
- 1 onion
- Grated sharp cheddar cheese
- Your favorite BBQ sauce, I use Sweet Baby Rays
- 1 tsp Better Than Boullion Beef Base
- 12 oz water
- 1 Potato per 2 people.
- 1 Tbsp of olive oil
- Bear Paw Meat Handlers
- Crock Pot
- Silicone Baking Mat
- Baking Sheet
- Cutting Surface
- 12 oz container with a lid.
- 2-3 pieces of Butcher Paper large enough for your meat.
Note: When you buy the meat ask the butcher for 2 extra pieces of butcher paper. They are usually happy to help.
- Paper Towels
- 24 hours prior to your meal, place the pork shoulder on some paper towels and pat it dry trying to get most of the moisture off of the shoulder.
- Generously coat the pork shoulder with Arty’s Party Rub.
- Wrap the rubbed meat with the butcher paper. Check out this video if you don’t know how.
- Let the meat sit in the fridge for 12-16 hours.
- 8-12 hours before you are going to eat, slice the onion into quarters.
- Put 8oz of water into the crock pot and add the beef base stirring until it is dissolved.
- Place the pork shoulder and the onion into the crock pot.
- Pour more water around the pork shoulder until there is broth a little over half the height of the pork shoulder. WARNING: do not pour the water directly on top of the shoulder.
- Cover the crock pot and set it on low (200-250 degrees) for 8-12 hours making sure to avoid all temptations to open the lid. If you open the lid you will release all the steam and the pork will not come out as tender.
- 30 min before you are going to eat (about when you place the fries in the oven) dump out almost all of the beef broth leaving about 1 oz.
- Shred the pork in the crock pot with the Bear Paw Meat Handlers!!!!!
- Pour some BBQ sauce over the pork and mix. Adding sauce until the shredded pork is lightly coated with sauce.
- Put the lid back on until ready to serve.
- 24 hours prior to your meal, scrub the potatoes or peel them (I like to leave the skin on) and slice them 1/4″ thick.
- Place them in a bowl with ice water.
- Place the bowl into the fridge.
- About 60 min prior to when you are planning to eat, preheat your oven to 450 degrees F.
- Remove the fries from the ice bath and dry them and the bowl used for the ice bath as much as possible.
- Place them back in the bowl and pour the olive oil over the sliced potatoes and mix them around until evenly coated.
- Place the baking mat into the baking sheet and place the sliced potatoes onto the baking mat.
- Lightly salt them and place them in the oven for 30-40 min
- Flip the fries once about 20-30 min in.
- Remove from the oven when they are crispy and golden brown.
Combining the Pork and Fries
- Place the fries on a plate.
- Add as much pork on top of the fries as you want, I like it to look like a mountain.
- Place some more BBQ sauce on top of the pork.
- Sprinkle with grated cheese.
- Eat the Piggy Fries little piggy.