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Smokey Pork French Fries with Buckwheat Honey BBQ Ketchup

Smokey Pork French Fries with Buckwheat Honey BBQ Ketchup

INGREDIENTS
  • Honey BBQ Ketchup - Honey BBQ Ketchup
  • 1 cup - water ½ cup - tomato paste
  • ½ cup - Buckwheat honey
  • 1 tablespoon - brown sugar
  • ¼ cup - apple cider vinegar
  • 2 oz - molasses
  • 1 teaspoon - garlic powder
  • 1 teaspoon - onion powder
  • ¼ teaspoon - cayenne pepper salt and pepper, to taste Fries - Fries
  • 1 - pork shoulder, (you can substitute pre-made pulled pork of choice for easier preparation) salt and pepper, to taste
  • ½ cup - Buckwheat honey
  • 1 oz - liquid smoke
  • 1 cup - apple cider
  • 3 oz - Dijon mustard
  • 2 cups - water
  • 2 cups - flavorful pork or chicken stock
  • ½ cup - yellow cornmeal
  • ½ cup - white cornmeal (grits)
  • 2 oz - butter, unsalted

DIRECTIONS

Honey BBQ Ketchup:

Place a 2-quart saucepot on medium heat and add the water, tomato paste, honey, sugar, cider vinegar and molasses. Bring to a boil and cook slowly for about 10 minutes. Season the sauce by adding the garlic and onion powder, cayenne, salt and pepper. Reduce sauce slowly until desired thickness. Strain, cover and cool in the refrigerator until ready to use.

Smokey Pork Fries:

In a medium size stainless steel bowl, season the shoulder piece with salt and pepper. Add the honey, liquid smoke, cider and mustard and coat the pork all over. Place in a zip lock bag and marinate for about 2 hours. When pork is ready, place it in a small roasting pan with the marinade, add the water and slowly roast in a pre-heated 275-degree oven for 1½ hours, or until the pork is tender. Let it rest on a table for 30 minutes then start to pull the shoulder into shred-like pieces. In a 2-quart saucepot, add the stock and pulled pork shoulder and bring to a boil. With a wire whisk, slowly add both types of cornmeal, butter and parsley to the pot and stir until it is all mixed nicely together. When all the water is evaporated, pour the mixture onto a small 10"x10"sheet pan and smooth the top to about a height of ¼". Chill mixture for about 2 hours. Take pan out and turn it over onto a cutting board. Trim all 4 sides and cut into ¼" strips, then into 3" strips. Dredge about 10 fries in the flour and deep fry in the peanut oil at 360 degrees until the fries are nice and crispy. Remove fries from oil and season with some sea salt. Place hot fries in a fry cup and serve with a side of the Buckwheat honey BBQ ketchup.

  • 1 tablespoon - fresh parsley, chopped
  • 1 lb. - all-purpose flour
  • 2 qts. - peanut oil, for frying
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