Bbq Super Spud Recipe

Trim & Season

Trim excess fat from the pork shoulder leaving a thin fat cap. In a small bowl combine 2 tbs kosher salt, 1 tbs black pepper, 2 tbs paprika, 2 tbs brown sugar, 1 tsp garlic powder and 1 tsp onion powder. Rub the spice mixture all over the pork, pressing it into the meat. Place pork in a covered container and refrigerate for at least 2 hours or overnight for best flavor.

Prepare Smoker or Grill

Soak 2 cups hickory wood chips in water for 30 minutes. Preheat smoker or set up a gas/charcoal grill for indirect cooking at 225-250°F (107-121°C). Place a small pan of water under the cooking area to help maintain humidity.

Smoke the Pork

When smoker is steady at 225-250°F, add a handful of soaked hickory chips to the coals or smoker box. Place the pork fat-side up on the grate over the drip pan. Insert a probe thermometer into the thickest part of the shoulder. Smoke until internal temperature reaches 195-205°F (90-96°C), about 6-8 hours depending on size. Replenish wood chips as needed and maintain temperature. During the last hour spritz the pork every 30 minutes with a mixture of 1 cup apple cider vinegar and 1 cup water (use just the vinegar quantity listed separately) to help develop bark and moisture.

Rest & Pull

When pork reaches 195-205°F, remove from smoker and tent loosely with foil. Let rest for 30-45 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large bits of connective tissue. Reserve juices in the resting pan and mix a few tablespoons into the pulled pork to keep moist.

Combine 1 cup ketchup and 1 cup packed brown sugar in a medium saucepan over medium heat. Whisk in 1 tbs apple cider vinegar, 2 tsp molasses, 1 tsp Worcestershire, 1 tsp yellow mustard, 1 tsp smoked paprika, and 1 tbs minced garlic. Bring to a gentle simmer, reduce heat to low and simmer 10-15 minutes, stirring occasionally, until slightly thickened. Taste and adjust: add 1 tsp hot sauce for heat if desired and thin with up to 2 tbs water if too thick. Let cool slightly.

Mix with Pulled Pork: Place shredded pork in a large bowl. Add 1 to 1 1/2 cups of the warm sauce (reserve extra for serving) and fold to coat evenly. Add reserved pan juices as needed to adjust moisture. Keep warm until ready to assemble potatoes.

Bake Potatoes

Preheat oven to 425°F (220°C). Scrub russet potatoes well, pat dry. Prick each potato several times with a fork. Rub each potato with olive oil and sprinkle with the remaining 1 tbs kosher salt. Place directly on an oven rack or on a baking sheet. Bake 45-60 minutes until skin is crisp and an inserted knife meets little resistance and internal temperature is about 205°F.

Cook Bacon

While potatoes bake, cook 8 slices bacon in a skillet over medium heat until crisp, about 8-10 minutes, or bake on a sheet at 400°F for 15-20 minutes. Transfer to paper towels and drain. When cool, chop or crumble into small bacon bits.

Prepare Potatoes for Topping

When potatoes are done, slice each lengthwise about three-quarters of the way and push the ends toward each other to open them. If desired, add 2/3 tbs butter to each potato flesh and fluff with a fork. Season lightly with additional salt to taste.

Assemble BBQ Super Spud

Place a generous scoop (about 1/2 to 3/4 cup) of the sauced pulled pork onto each opened baked potato. Sprinkle each with about 1/3 cup shredded sharp cheddar. Top with smoked bacon bits, a dollop (about 2 tbs) of sour cream, and a scattering of thinly sliced scallions. If you reserved extra barbecue sauce, drizzle an extra tablespoon over the top.

Serve

Serve immediately while hot so cheese melts into the pork and potato. Offer additional sauce, sour cream and scallions on the side.