This better-for-you game day recipe is made with deliciously tender slow cooker shredded pork served loaded on top of crispy homemade air fryer french fries. With a few simple shortcuts, this recipe comes together beautifully with very little hands-on time.
This recipe was made in partnership with AdapTable Meals. All opinions are my own!
About the Recipe
Game day fare has a reputation for being heavy, greasy, and ultra indulgent, but it doesn’t have to be that way! When you use high quality ingredients and focus on flavor, you can snack away while you watch your favorite team… and still feel like a rock star!
These Shredded Pork Loaded Fries are made with only real food ingredients. Instead of typical deep fried french fries, these are hand-cut from fresh potatoes and cooked in the air fryer, which only needs a little bit of oil to get them super crispy on the outside and soft on the inside.
The fries are topped with all-natural, super tender, slow cooked shredded pork from AdapTable Meals. It’s dry rubbed and is flavored with whiskey, black pepper, garlic, and bell peppers. And there are zero artificial ingredients.
The whole dish is finished with quickly sautéed bell peppers, sliced green onions, bbq sauce, and a little bit of sour cream. The dish is lighter than you might expect but still oh-so-hearty and super satisfying.
- Pork Roast: I used AdapTable Meals Whiskey Black Pepper Pork Roast. It’s dry rubbed and pre-seasoned, so it’s ready to add to the slow cooker with some liquid, either water or vegetable stock.
- Potatoes. Russet potatoes make fabulous french fries!
- Olive Oil or avocado oil.
- Bell Pepper. It adds a little color and a little extra crunch to the dish. I like to lightly sauté the bell pepper, but you can use it raw if you prefer it that way!
- BBQ Sauce. Make homemade Whole30 BBQ sauce or substitute your favorite store-bought brand.
- Green Onions.
- Sour Cream, optional. This adds a little acid that perfectly brightens the dish and balances out the rich pork.
Step by Step Instructions
This recipe is super simple to make, with very little hands on time. I like to utilize the slow cooker for the pork and the air fryer for the potatoes, but I included instructions to use an Instant Pot and oven, in case those work better for you!
Step 1: Prepare the pork
- Set the pork roast in your slow cooker with liquid, cover, and set to high for 4 hours.
- Once it’s fork tender, shred it into bite sized pieces.
*Instant Pot Adaptation: Add the pork and at least 1 cup of liquid to the Instant Pot. Cover and set to High Pressure (or hit the Meat/Stew button) and cook for 70 minutes. Use a natural pressure release, so do not turn the steam release valve. Wait for the steam to naturally release, which takes about 15 minutes. Once the float valve drops, open the lid. Use forks to shred the pork into bite sized pieces.
Step 2: Do the prep work
- Meanwhile, dice the bell pepper and slice the green onion. Wash and slice the potatoes into french fries, then set them in a bowl of cold water until you’re ready to use them. This keeps them from browning and also washes a bit of the potato starch off the outside of the fries, giving you a crispier fry.
- Optionally, I like to quickly sauté the bell peppers in about 1/2 teaspoon of oil. You can use them raw if you’d like!
Step 3: Air fry the potatoes
- Preheat the air fryer.
- Meanwhile, toss the potatoes with 2 Tablespoons of oil, salt and pepper. When cooking in the air fryer, it’s best to cook in batches, so that the basket doesn’t get too crowded. Fill the basket to about 1/3 of the way to the top with the potatoes.
- Cook for about 17-20 minutes, stopping halfway through to shake the basket and rotate the placement of the fries.
Oven Adaptation: Preheat the oven to 400 Fahrenheit. Toss the potatoes with oil, salt, and pepper, and spread out on a parchment lined baking sheet. Set in the oven and cook for 35-40 minutes, flipping halfway through. Near the end, watch closely and remove any potatoes that are getting too well done.
Step 4: Assemble & Serve
- Transfer the fries to a large plate or sheet pan. Top with the shredded pork, bell peppers, bbq sauce, sliced green onions, and a dollop of sour cream, if using.
All that’s left to do now? Dig in!
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Shredded Pork Loaded Fries
- Slow Cooker
Slow Cooker Pork
- 2.5 boneless pork shoulder roast, AdapTable Whiskey Black Pepper flavor
- 1 cup water or chicken broth
Air Fryer Potatoes
- 5-6 medium russet potatoes
- 2 Tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bell pepper
- 1/2 teaspoon olive oil
- 2 green onions
- 2 Tablespoons sour cream optional
- salt and pepper to taste
Cook the Pork Roast
- Set the pork roast in your slow cooker with liquid, cover, and set to high for 4 hours. Once it's fork tender, shred it into bite sized pieces with forks.
Do the Prep Work
- While the pork cooks, dice the bell pepper and slice the green onion. Wash and slice the potatoes into french fries, then set them in a bowl of cold water until you're ready to use them. Once the pork is close to done, drain the water, rinse the potatoes, and use paper towels to pat the potatoes dry. Sauté the bell peppers in about 1/2 teaspoon of oil, if you'd like them cooked. Alternately, you can keep them raw.
Air Fry the Potatoes
- Preheat the air fryer to 400 degrees Fahrenheit. While you wait for it to heat up, toss the potatoes with 2 Tablespoons of oil, salt and pepper. In batches so as not to overcrowd the air fryer basket, add the potatoes to the air fryer. Cook for about 17-20 minutes, stopping halfway through to shake the basket and rotate the placement of the fries.
Assemble & Serve
- Transfer the potatoes to a large plate or platter. Top generously with pork, bbq sauce, bell peppers, green onions, and sour cream, and serve.