Grammy's Kitchen · Pulled Pork · Deep-Fried Potato Skins With Pulled Pork and
One of 176 pulled pork recipes we measured
from www.seriouseats.com
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| aromatics | 0% | 0% |
| sweetener | 0% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 5 Yukon Gold potatoes, ideally about 5 or 6 ounces (140 to 170g) each (though larger potatoes will also work) |
| Vegetable or canola oil, for greasing the potatoes and deep-frying | |
| Kosher salt | |
| 1 1/2 cups pulled pork (you can use any of our recipes: traditional barbecue, easy oven pulled pork, or sous vide) | |
| Grated cheddar cheese, for topping |
Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.