pulled pork Loaded Fries
All the crunch, all the melt, all the smoky mustard punch. Crispy fries loaded with sticky pulled pork, melted cheese, jalapeños, and a kick of Johnny’s mustard drizzle.
INGREDIENTS
(Serves 4)
For the pulled pork
1.5–2 kg pork shoulder
3 tbsp Johnny’s Chipotle & Black Pepper Mustard
1 tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt & black pepper
1 tbsp olive oil
1 cup beef or chicken stock
Optional: splash of whiskey or dark beer for extra depth
For the loaded fries
500g crispy fries (oven-baked or fried)
1 cup grated cheddar cheese
1/2 cup jalapeños
2 spring onions, sliced
A handful of crispy fried onions or crushed tortilla chips
Sour cream or crème fraîche (to serve)
Extra Johnny’s Chipotle & Black Pepper Mustard (for drizzling)
RECIPE STEP-BY-STEP
1. Make the pulled pork
Mix 3 tbsp Johnny’s Chipotle & Black Pepper Mustard with brown sugar, smoked paprika, garlic powder, onion powder, olive oil, salt, and pepper.
Rub all over the pork shoulder. Let it marinate for at least 30 minutes or overnight if possible.
Place pork in a roasting dish or slow cooker. Pour stock, vinegar, and optional whiskey/beer around the meat (not on top). Cover tightly.
Cook low and slow:
- Oven: 150°C (300°F) for 5–6 hours
- Slow cooker: Low for 8–9 hoursOnce tender, shred pork with two forks.
2. Prepare the loaded fries
Cook fries according to package or your preferred method until crispy and golden.
Warm the pulled pork gently.
3. Assemble and serve
Spread fries on a large plate or oven tray. Pile pulled pork evenly on top.
Sprinkle cheese over the pork and fries.
Place under a hot grill (broiler) for 2–3 minutes, until cheese melts and bubbles.
Top with sliced jalapeños, spring onions, and crispy fried onions or crushed tortilla chips if using.
Drizzle generously with Johnny’s Chipotle & Black Pepper Mustard.
Add dollops of sour cream or crème fraîche for a cooling finish.
