Heat the oven to 425°F and line a sheet pan with parchment paper.

Soak the potatoes in cold water 15 minutes, drain, and pat completely dry.

Toss with oil, cornstarch and salt, spread in a single layer, and bake 35 to 40 minutes, flipping once, until deep golden and crisp.

While the fries bake, warm the pulled pork with the barbecue sauce in a saucepan over medium-low heat, 5 to 6 minutes, stirring, until heated through.

Toss the coleslaw mix with the mayonnaise, vinegar and sugar in a bowl until evenly coated, then set aside.

Pile the hot fries onto a platter and scatter the cheddar over them while hot.

Top with the warm pulled pork, then the cold slaw, keeping them in separate piles rather than mixed.

Finish with pickle slices and serve right away so the slaw stays crisp.