Pulled Pork Bbq Loaded Baked Potatoes Food
NEELY'S BBQ BAKED POTATO
Steps:
- Preheat oven to 400 degrees F.
- Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste.
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
- Mix all the ingredients and set aside.
PULLED PORK BBQ LOADED BAKED POTATOES
OH MY WORD......this recipe will blow your mind...it is SO good!
Provided by Robyn Gates @robynjoy1
Categories Potatoes
Number Of Ingredients 16
Steps:
- PORK PREPERATION: Preheat oven 250*. Sprinkle salt, pepper & garlic powder on all sides of pork butt, and brown in skillet. Place pork butt fat side up in roaster and cover with lid or foil. Roast pork butt in oven overnight or at least 8 -9 hours. You can also roast it in a crock pot on low heat for 8 - 9 hours. Roast until internal temperature reaches 175-180* Remove pork and allow to cool slightly. While pork is still warm, shred it with a fork and coat with BBQ sauce. Store in air tight container and refrigerate until ready to use. Makes great BBQ sandwiches the next day!!!
- POTATO PREPERATION: Preheat oven to 400*, coat baking potatoes with butter and wrap in foil. Bake at least 1 ½ hours or until tender. Warm up your prepared pulled pork BBQ in sauce pan adding more BBQ sauce if needed. Unwrap potatoes carefully and cut a 3" slit on top, squeeze ends gently towards center to open potato. OR cut potato in half and lay it open faced on your plate. Use a fork to gently mash open faced potato.
- HOW TO LOAD YOUR POTATO: salt & pepper your potato, add butter, BBQ pulled pork, cheese, ranch dressing OR sour cream and top with green onion!! Serve with Dill Pickle Spears and golden onion Rings!!
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- Heat up the pulled pork with some BBQ sauce in a small saucepan over medium-low heat for a few minutes on the stove top or in a microwave safe bowl in the microwave.
- Place the cooked potatoes on a baking sheet and slice each one open on the top lengthwise with a long cut and horizontally with a short cut. Push the ends together to open up the potatoes. Scoop out a few tablespoons of each potato into a bowl. Use the extra potato to make a small portion of loaded mashed potatoes with some of the filling and topping ingredients or gnocchi.
- Add a pat of butter and a sprinkle of salt and pepper to the inside of each potato. Divide the pulled pork between the potatoes and top with shredded cheese, and a drizzle of BBQ sauce.
- Drop a couple of sliced jalapenos on top along with red onions, and scallions. Serve while the potatoes are still hot.
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- Then I sauté the onions in the pan drippings. Slice the onions into long tin strips, then add a tablespoon of butter to the skillet. Once the butter is hot, add the onions, tossing them in the butter to evenly coat them. Season with salt and pepper. Sauté until the onions start to brown, then add them to the slow cooker with the pork.
- Let the pork cook for 6 hours. At the 5 hour mark, prepare the potatoes. First heat your oven to 375 degrees. Then rise and dry the potatoes, poke a couple holes in them (I don't want to risk a potato exploding in my oven), and then generously coat the outside of each potato in butter. This makes the skin really crispy. Place the potatoes on a baking sheet (this is a must, otherwise you will have butter dripping onto the bottom of your oven and burning). Then generously top with salt. Place the potatoes in the oven to bake for 50 minutes to an hour.
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