Difficulty: Easy
Prep Time: 5 minutes (pulled pork); 15 minutes (fries)
Total Time: 15 minutes (pulled pork); 20 minutes (fries)
Yield: 4 servings (pulled pork); 6 to 8 servings (fries)

Recipe courtesy Quick Fix Meals with Robin Miller (pulled pork); Easy Entertaining with Michael Chiarello (fries)

Ingredients

Pulled Pork Sandwiches:
12 oz. cooked pork, shredded (suggestion: purchase pre-cooked pork roast in refrigerator section)
1 cup reduced-sodium chicken broth
2T balsamic vinegar
2T light brown sugar
1T chili powder
1 tsp. paprika
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
4 kaiser rolls, halved

Oven-Baked Parmesan French Fries:
5 russet potatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup grated Parmesan

Directions

Pulled Pork Sandwiches:

  1. Prepare unseasoned, pre-cooked pork roast according to package instructions. Once warm, shred with two forks.
  2. In a medium sauce pan, combine pork, chicken broth, vinegar, sugar, chili powder, paprika, cumin, salt, and pepper.
  3. Set pan over medium heat and bring to a simmer.
  4. Cook 15 minutes, until liquid reduces and sauce thickens.
  5. Serve pork on halved kaiser rolls.

Oven-Baked Parmesan French Fries:

  1. Preheat the oven to 400°F.
  2. Peel potatoes and cut into 1/2-inch thick slices (lengthwise). Cut each slice into 1/2-inch thick fries.
  3. Place the potatoes into a pot with cold water and 1T of salt.
  4. Bring up to a gentle boil and simmer until a paring knife tip goes through easily, about 3/4 of the way cooked.
  5. Drain carefully and put in a bowl.
  6. Add olive oil, 1T salt, and 1/2 tsp. black pepper.
  7. Toss well and lay out in 1 layer on nonstick baking sheet.
  8. Bake until light brown.
  9. When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes.
  10. Remove and let cool for 2 minutes. Serve.