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Add the pork shoulder to a slow cooker. Pour in the barbecue sauce and beer. Cover and cook on low for 8 hours.
When the pork is done cooking, scoop out 1 cup of the liquid from the slow cooker and set aside.
Remove any large chunks of fat from the pork and discard. Shred the meat with two forks.
Prepare the French fries according to package directions.
While the fries are cooking, prepare the gravy. In a small sauce pan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. While whisking, slowly pour in the reserved liquid. Continue cooking and whisking until the gravy has reached the desired consistency. The longer it cooks, the thicker it will get.
Top the fries with as much of the pulled pork as you'd like. Sprinkle on the cheese curds and pour on as much gravy as you'd like.Top with chives before serving.
Store any leftover gravy in a sealed container in the fridge for up to 3 days. To reheat, heat in a small saucepan over low heat while whisking. Store leftover pulled pork in the fridge for up to 5 days.