Smoky Pulled Pork Cornmeal Fries with Buckwheat Honey BBQ Ketchup

These savory cornmeal fries are packed with smoky pulled pork, chilled until firm, cut into sticks, and fried until crisp. A dark Buckwheat Honey BBQ ketchup brings sweet, tangy, and smoky flavor to every bite.

Makes: About 4 appetizer servings
Chill time: About 2 hours

Buckwheat Honey BBQ Ketchup

• 1 cup water
• 1/2 cup tomato paste
• 1/2 cup Weeks Honey Farm Raw Buckwheat Honey
• 1 tablespoon brown sugar
• 1/4 cup apple cider vinegar
• 2 ounces molasses, about 1/4 cup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste

Smoky Pulled Pork Cornmeal Fries

• 2 cups fully cooked pulled pork
• 2 cups flavorful pork or chicken stock
• 1/2 cup yellow cornmeal
• 1/2 cup white cornmeal or grits
• 2 ounces unsalted butter, about 4 tablespoons
• 1 tablespoon chopped fresh parsley
• Salt and black pepper, to taste
• 1 cup all-purpose flour, for dredging
• Peanut oil or another high-heat frying oil, as needed

Make the Buckwheat Honey BBQ Ketchup

1. Add the water, tomato paste, Buckwheat Honey, brown sugar, cider vinegar, and molasses to a 2-quart saucepan.
2. Bring to a gentle boil over medium heat, then reduce the heat and simmer for about 10 minutes, stirring often.
3. Add the garlic powder, onion powder, cayenne, salt, and black pepper. Continue simmering until the sauce reaches your preferred ketchup consistency.
4. Remove from the heat, cool, cover, and refrigerate until ready to serve.

Make the Pulled Pork Fries

1. Prepare the pan. Line a 10-inch square pan with parchment, leaving enough overhang to lift out the chilled mixture.
2. Heat the pork and stock. Add the fully cooked pulled pork and stock to a 2-quart saucepan and bring to a boil.
3. Add the cornmeal. Reduce the heat to medium-low. Slowly whisk in both cornmeals, then stir in the butter and parsley.
4. Cook until thick. Continue stirring until the mixture is very thick, pulls away from the sides of the pan, and no loose liquid remains. Season with salt and pepper to taste.
5. Chill. Spread the mixture evenly in the lined pan, about 1/4 inch thick. Cool briefly, cover, and refrigerate for about 2 hours, until firm.
6. Cut. Lift the chilled slab onto a cutting board. Trim the edges, then cut it into sticks about 1/4 inch wide and 3 inches long.
7. Heat the oil. Add frying oil to a deep, heavy pot according to the pot’s safe capacity and heat to 360°F. Keep a lid nearby and never leave hot oil unattended.
8. Dredge and fry. Lightly coat the sticks in flour, shaking off the excess. Fry in small batches until crisp and golden, keeping the oil near 360°F.
9. Drain and serve. Transfer to a rack or paper towels, season lightly with salt, and serve hot with Buckwheat Honey BBQ ketchup.

Shortcut and Safety Notes

• Use plain fully cooked pulled pork rather than heavily sauced pork so the cornmeal mixture firms properly.
• Keep the chilled sticks cold until each batch goes into the fryer.
• If avoiding peanuts, choose another high-heat oil suitable for deep frying.
• Cool leftovers promptly and refrigerate in an airtight container.

Why Buckwheat Honey Works

Buckwheat Honey has the dark, malty character needed to stand up to tomato, molasses, vinegar, cayenne, and smoky pork.

Shop Raw Buckwheat Honey

This recipe contains wheat and may contain peanut, depending on the frying oil used. Check prepared pulled pork and stock labels for additional allergens. Raw honey should not be given to infants under one year of age.