Pulled Pork Loaded Potato Recipe
Make Pulled Pork Loaded Potato Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled pork
Baked potatoes
Toppings & garnish
Method
Pulled pork
- 1
Prepare the rub
In a small bowl combine packed brown sugar, smoked paprika, garlic powder, onion powder, 2 tsp coarse salt, 1 tsp black pepper and cayenne (if using). Rub the mixture all over the pork shoulder, massaging it into any crevices. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight (bring back to room temperature before cooking).
- 2
- 3
Braise slowly
Pour 240 ml chicken broth and 60 ml apple cider vinegar into the pot and scrape any browned bits from the bottom. Return the pork to the pot, cover tightly with lid (or foil) and place in the preheated oven. Cook for 3 to 4 hours, or until the meat is fork-tender and pulls apart easily. Check after 3 hours — if liquid is almost gone, add 60 ml more broth to keep moist.
- 4
Shred and sauce
Remove the pork to a large cutting board and let rest 10 minutes. Use two forks (or meat claws) to shred the pork, discarding excess fat and any bone. Skim fat from the braising liquid and reserve about 60–120 ml of the juice. Transfer shredded pork to a mixing bowl, add 1 cup barbecue sauce and 60–120 ml reserved braising liquid (adjust for desired sauciness). Toss to combine and taste; adjust salt/pepper and more BBQ sauce if desired. Keep warm.
Baked potatoes
- 5
Prep and roast potatoes
Increase oven temperature to 220°C (425°F) after pork is removed (or roast potatoes concurrently on a separate rack if you have space; they need this higher temp). Scrub potatoes well and pat dry. Prick each potato several times with a fork. Rub each with 0.5 tbs olive oil and sprinkle with coarse salt (total 1 tbs). Place directly on the oven rack or on a baking sheet and bake until skin is crisp and a skewer or knife slides into the center easily, 45–60 minutes depending on size.
- 6
Toppings & assembly
- 7
Cook bacon and warm cheese
While potatoes finish baking, place bacon in a cold skillet and cook over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels and chop when cool. Keep the shredded cheddar nearby; if you want cheese melted, place potatoes or a baking tray under the broiler for 1–2 minutes after topping—watch closely.
- 8
Assemble loaded potatoes
Divide pulled pork evenly among the 4 baked potatoes, piling it into each potato cavity. Sprinkle about 0.5 cup shredded cheddar onto each potato (or 2 cups divided among 4). If you prefer melted cheese, place the assembled potatoes under a hot broiler for 1–2 minutes until cheese bubbles and browns slightly. Top each potato with about 2 tbs sour cream, chopped bacon (approximately 1–2 slices worth per potato), sliced scallions, and sprinkle with chopped parsley or cilantro.
- 9
Final seasoning and serve
Drizzle additional barbecue sauce to taste (optional). Taste and finish with a small pinch of kosher salt and freshly ground black pepper if needed. Serve immediately while hot.
