Slow Cooker BBQ Pulled Pork Stuffed Potatoes

• 3 pounds pork shoulder
• 1 (18 ounce) bottle of barbecue sauce
• 1/2 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 4 large russet potatoes
• 1 teaspoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped scallions

Steps

1. 1 Place pork shoulder in the slow cooker. Pour barbecue sauce and apple cider vinegar over the pork. Add Worcestershire sauce. Cook on low for 6-8 hours.
2. 2 Preheat oven to 400°F. While pork cooks, scrub potatoes clean. Rub with olive oil, paprika, garlic powder, salt, and pepper.
3. 3 Wrap each potato in foil and bake for about 1 hour or until tender.
4. 4 Shred the pork with two forks directly in the slow cooker, mixing with the sauce.
5. 5 Slice potatoes open, fluff insides with a fork, and stuff with pulled pork.
6. 6 Top with shredded cheddar cheese and chopped scallions.
7. 7 Serve immediately and enjoy!

Equipment

• Slow cooker
• Baking sheet
• Aluminum foil

Variations

• For a spicy kick, mix in some diced jalapeños with the pork.
• Swap BBQ sauce for a tangy mustard-based sauce for a Carolina twist.

Substitutions

• If pork shoulder is unavailable, use beef chuck roast as a substitute.
• Substitute cheddar cheese with your favorite melting cheese like Monterey Jack.

Pairings

• Classic coleslaw
• Cornbread
• Pickled vegetables

Nutrition

Tips

• For extra flavor, crisp up the edges of the potatoes in a hot oven for 5-10 minutes after stuffing.
• Reserve some BBQ sauce for drizzling over the stuffed potatoes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with coleslaw for a classic BBQ side.
• Pair with a crisp green salad or cornbread for a hearty meal.

FAQ