This Southern pulled pork and fried potatoes combines tender, slow-cooked pork shoulder in barbecue sauce with golden skillet-fried potatoes and caramelized onions. It's a complete one-plate supper that feeds a family and comes together in one afternoon.
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Place the pork tenderloin in a slow cooker and cook on low for 6-8 hours, or until tender.
While the pork cooks, prepare the fried potatoes. Thinly slice the potatoes and onion.
In a large skillet, create three layers of potatoes, sliced onions, and a sprinkle of seasoned salt.
Add vegetable oil to the skillet. Cover and cook over medium heat for 15-20 minutes, or until potatoes are tender. Uncover and continue to cook, flipping occasionally, until golden and crispy.
Once the pork is cooked, remove it from the slow cooker and place it in a large bowl.
Shred the pork using two forks or the creator's hack: use a hand mixer with beaters attached to a plate to quickly shred the meat.
Stir your favorite barbecue sauce into the shredded pork until well combined.
Serve the pulled pork on buns or plain, alongside the fried potatoes. Garnish with pickles and ketchup as desired.
Refrigerate pulled pork and fried potatoes separately in airtight containers for up to 3 days; reheat pork gently in a skillet with a splash of broth and re-crisp potatoes in a 375°F oven for 10 minutes.
slow cooker (optional, replaces oven method) · cast-iron or heavy-bottomed skillet (for fried potatoes)
Yes. Cook pork on low for 6–8 hours or high for 3–4 hours until shredding easily. Fry potatoes in a skillet while pork cooks.
The pork should shred easily with a fork and reach an internal temperature of 190°F for maximum tenderness.
Yes. Cook pork up to 2 days ahead, refrigerate, and reheat gently with barbecue sauce. Fry potatoes fresh for best crispness.
Pork shoulder or butt is ideal; pork tenderloin works but is leaner—watch for dryness and consider adding broth.
Yes. Confirm your barbecue sauce is gluten-free, and serve on gluten-free buns if needed. The dish is naturally dairy-free.
