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Loaded Cuban Fries
By Brian Gerwig
A classic sandwich, but over fries! Does it get any better? Bear Mountain ambassador Brian Gerwig takes a classic and levels it up!
Steps
- Season your Boston butt with salt, pepper, garlic powder and your favorite BBQ rub.
- Preheat your smoker to 250°F-275°F and place on the smoker for roughly 8 hours until it’s probe tender.
- During the cook, mop with a vinegar mop sauce every hour or so.
- After about 6 hours, wrap in foil and place back on the smoker for the remaining time.
- Once cooked, remove from smoker and let rest until it’s time to shred.
- While your pork is resting, cook fries according to package directions.
- Time to assemble! Top your fries with Swiss cheese, pulled pork, honey mustard and pickles!
- Enjoy!
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