Kitchen Sink Waffle Fries
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4 lbs pork shoulder -
1½ tbsp brown sugar
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2 tsp chili powder
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1 tsp smoked paprika
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2 tsp onion powder
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1 tsp garlic powder
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½ tsp black pepper
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¼ tsp cayenne
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1½ cup Flavortown Smokin’ Hickory BBQ Sauce
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2 ea 22oz bags frozen waffle fries
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1 ea 15 oz can black beans, drained and rinsed
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¾ cup thinly sliced red onion
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2 cup shredded colby jack cheese
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⅓ cup pickled jalapeño slices
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1 ea avocado, diced
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2 tbsp finely chopped cilantro
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1 ea Flavortown Chipotle Sauce for topping
Kitchen Sink Waffle Fries
Ingredients
Directions
- In a small bowl, mix together brown sugar, chili powder, smoked paprika, onion powder, garlic powder, black pepper and cayenne. Rub the spice mixture evenly over the pork shoulder, then place in a slow cooker.
- Cook for 8 hours on low, or 4–5 hours on high, then shred with two forks. Add in BBQ sauce and toss to evenly coat.
- Preheat oven to 425˚F
- Spread waffle fries across two sheet pans. Cook waffle fries according to package directions until light golden brown. Transfer the cooked waffle fries to one sheet pan.
- Top with desired amount of pulled pork, black beans, red onion and cheese. Return to oven for 8-10 minutes, until cheese is bubbly.
- Remove from oven and top with pickled jalapeño, avocado, cilantro and drizzle with chipotle sauce.
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