By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
1322 cal · 40 min
BBQ Pulled Pork Tailgate Fries
Recipe GLPRc8676f46df87c3
Crispy grilled french fries loaded with smoky BBQ pulled pork, melted cheeses, and topped with a tangy red cabbage slaw. Perfect for outdoor gatherings and tailgate parties.
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Ingredients
1/2 cup BBQ sauce
1/2 cup grated carrots
1 teaspoon Dijon mustard
1 (26 ounce) bag frozen extra crispy crinkle cut fries
1/4 cup mayonnaise
2 tablespoons canola oil
1 1/2 cups shredded pepper jack cheese
3 cups slow cooker pulled pork
2 cups finely shredded red cabbage
Salt and pepper to taste
1 1/2 cups shredded medium cheddar cheese
1 teaspoon vinegar
Directions
In a medium bowl, combine the grated carrots, finely shredded red cabbage, mayonnaise, Dijon mustard, and vinegar. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.
Preheat your grill for indirect heat, setting the temperature to 450°F.
In a large bowl, toss the frozen french fries with canola oil until evenly coated.
Create 4 aluminum foil boats by tearing off four 12-inch pieces of foil and crimping the ends to form shallow containers. Distribute the oiled fries evenly among the foil boats in a single layer.
Place the foil boats on the grill over indirect heat and cook for 15 minutes. Carefully flip the fries and cook for another 10 minutes, or until they are golden brown and crispy.
While the fries cook, combine the BBQ sauce with the pulled pork in a bowl and stir until well coated.
Divide the pepper jack cheese and cheddar cheese evenly among the foil boats of fries. Top each boat with an equal portion of the BBQ-coated pulled pork.
Return the foil boats to the grill and cook for 5 more minutes, until the cheese is completely melted.
Carefully remove the foil boats from the grill. Top each serving with a generous portion of the chilled coleslaw and serve immediately.
Comments
This is a loaded fries dish that sidesteps the hardest part—you're using pre-made pulled pork, which Charlotte chains stock year-round in the deli case or heat-and-eat section, usually $8–12 per pound. Frozen fries and standard cheeses are everywhere; the only real move is shredding red cabbage fresh, which adds five minutes to the stated 40 and makes it closer to 45. At roughly $3–4 per serving (pulled pork drives the cost), it's weeknight-friendly for a group, reheats decently if you separate components, and needs no special stops. The caveat is that it's a same-plate construction—once dressed, the fries lose crispness fast, so serve it immediately and eat it hot.
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