Fully Loaded Air Fried Potatoes with BBQ Slaw and Pulled Pork

These fully loaded air fried potatoes turn your low budget pulled pork into a full, crave worthy meal. Crispy seasoned reds, melty cheddar jack, tangy barbecue slaw, and juicy pulled pork stack together into a plate that feels like a BBQ restaurant dinner — but built from simple, affordable components. It’s the perfect way to stretch one batch of your budget friendly pulled pork into a hearty, satisfying meal for two.

I use an older model of this air fryer, but this is the newer version I recommend — it cooks faster, crisps better, and has the same reliability I love. You can check it out here.

All nutrition facts are AI generated and approximate.

Ingredients

For potatoes

• 2 Tbs olive oil
• 1½ lbs red potatoes, cut into 2-inch pieces
• 2 tsp Lawry’s seasoning

For barbecue slaw

• 2 cups coleslaw mix
• ¼ cup mayonnaise
• 1 Tbs apple cider vinegar
• 2 Tbs barbecue sauce (plus more for pork)
• ¼ cup pickled red onion

Plus

• 4 oz shredded cheddar jack
• 8 oz pulled pork

Directions

1. In a small bowl, mix vinegar, barbecue sauce, and mayonnaise. Add coleslaw mix and red onion to a larger bowl, toss in the sauce, and set aside.
2. In another bowl, toss potatoes with oil and seasoning.
3. Preheat air fryer to 400°F.
4. Air fry 20 minutes, shaking halfway.
5. Warm up pulled pork.
6. Split among two plates: potatoes, then cheese, then slaw, then pulled pork.
7. Add barbecue sauce to taste.

Notes

• Cut potatoes into even 2-inch pieces so they crisp at the same rate.
• Shake the basket halfway — this is what gives you browned edges instead of soft steamed potatoes.
• If your air fryer runs hot, check at 15 minutes to avoid over-browning.
• For extra-crispy potatoes, add 1 more teaspoon olive oil or preheat the air fryer for a full 5 minutes.
• The slaw tastes best after 10–15 minutes of resting; it softens slightly and absorbs the sauce.
• Warm the pulled pork gently so it stays juicy — microwave or stovetop both work.
• Add barbecue sauce at the end so each person can control sweetness and heat.
• Pickled jalapeños make a great, spicy garnish.

Why This Works

• High heat + oil = crisp potatoes: Tossing the potatoes in oil and seasoning before air frying ensures they brown instead of drying out.
• Shaking halfway exposes new surfaces to the heat, giving you that restaurant-style crisp.
• Quick slaw dressing: Mayo, vinegar, and barbecue sauce create a balanced, tangy-sweet slaw that cuts through the richness of the pork and potatoes.
• Pickled red onion adds acidity and brightness, keeping the dish from feeling heavy.
• Layering matters: Hot potatoes melt the cheese slightly, the cool slaw adds crunch, and the warm pulled pork on top brings everything together.
• Simple components, big payoff: Each part is easy, but when stacked, you get a fully loaded, smoky, crunchy, creamy plate that feels like a BBQ joint meal made at home.