Soak the cut potatoes in a bowl of cold water for 30 minutes to remove excess starch, then drain and pat completely dry with paper towels.

Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).

While the oil heats, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden.

Gradually whisk the beef broth and 1/4 cup of the BBQ sauce into the roux until smooth. Simmer for 5 minutes until thickened, season with pepper, and keep warm.

In a separate skillet, heat the cooked pulled pork with the remaining BBQ sauce until hot and bubbling.

Fry the potatoes in batches for 5-6 minutes until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Immediately toss the hot fries with salt while they are still oily.

To assemble, pile the fries onto a large platter or into individual serving bowls.

Scatter the cheese curds generously over the hot fries.

Layer the hot BBQ pulled pork on top of the cheese.

Pour the hot gravy over the entire dish to help melt the cheese slightly, and garnish with sliced green onions before serving.