1 Pound Russet Potatoes OR any type potatoes you want. Frozen French fries would also work
1 tsp Garlic salt
1 tsp Smoked Paprika
Salt and Pepper to taste
2 tbsp Olive Oil
2 Cups Beef Stock
1 ½ Cup BBQ Sauce
¼ Cup Tomato Sauce
8 ounces Pulled Pork - I used the readymade Pulled pork from Sams to cut down on prep time
4 Ounces White Cheddar curds, crumbled (Hy-Vee carries cheese curds)
Thinly sliced green onions for garnishing
Preheat oven to 425 degrees.
Cut the Potatoes into wedges. Toss with the olive oil, garlic salt, paprika, salt, and pepper. Lay out on a sheet pan and roast until tender. About 25 to 35 minutes, depending on the size of the potatoes. To get the potatoes crisp, do not overlap the wedges on the pan or flip them. I used Cast Iron skillets, these are great for crisping up potatoes.
While the potatoes are cooking, place the beef stock in a sauce pan and cook until its reduced to 1 cup. Add the BBQ sauce and the tomato sauce. Cook for 10 minutes. Add the pulled pork and cook until the pork is fully heated up.
Turn on Broiler.
Once the potatoes are done, top with pulled pork and cheese curds. Place under the broiler for 5 minutes or until the cheese curds start to melt. Serve in individual bowls, top with the remaining cheese, cover with the sauce and garnish with sliced green onions.