You can also use seasoned potato wedges instead of fries!
What you’ll need
- 2 lbs. boneless pork shoulder
- 12 oz. bottled barbecue sauce
- 12 oz. beer
- 1 onion, chopped
- 20 oz. frozen French fries
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 3/4 cup shredded Cheddar cheese
- 2 Tbsp. chopped chives
- sour cream for topping
In a slow cooker, add pork shoulder, barbecue sauce, beer and onion. Cover and cook on low for 8 hours.
When the pork is done cooking, scoop out 1 cup of the liquid from the slow cooker and set aside. Remove fat from the pork and discard. Shred the meat.
Prepare the French fries according to package directions. Meanwhile, over medium heat, in a small saucepan melt butter. Whisk in flour and cook for one minute. While whisking, slowly pour in the reserved liquid. Continue whisking until the gravy has reached the desired consistency. Top fries with the pulled pork, cheese and gravy. Top with sour cream and sprinkle with chives.