Slow Cooker Pulled Pork Mini Twice Baked Loaded Potatoes

Directions

Prep
55 min
Cook
8-10 hrs
Total
2+ hours
Ingredients
4 pounds Pork Roast or Shoulder
1 bottle Mild BBQ Sauce
1 bottle Tequila Lime BBQ Rub
1 onion, chopped
1 onion, sliced, divided
6 garlic cloves
2 cups water (or favorite beer)
1 1/2 pounds small red potatoes (about 15)
1 bottle Buttery Steakhouse Rub
2 tbsp. vegetable oil
1/4 cup of sour cream
3/4 cup grated cheddar cheese
2 tbsp. chopped fresh chives
salt & pepper
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Step 1
Place one sliced onion at the bottom of the slow cooker.
-
Step 2
Stuff pork roast with garlic cloves and season with Lime BBQ Rub (or salt and pepper).
-
Step 3
Place pork in slow cooker on top of the sliced onion. Cover with second sliced onion and add enough water (or beer) to fill slow cooker 2/3 of the way.
-
Step 4
Cover and cook on low 8-10 hours or on high 4-6 hours.
-
Step 5
Remove pork. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. Let pork sit to cool.
-
Step 6
When the pork is cool enough to handle, use a fork or your fingers to pull pork apart until the entire roast is shredded.
-
Step 7
Return the pulled pork to the slow cooker. Mix the chopped onion and BBQ sauce. Cover. Heat on high for 1-3 hours until onions are soft.
-
Step 8
Preheat oven to 425°F. Place potatoes in a bowl or large freezer bag and toss with oil, salt & pepper until potatoes are coated evenly.
-
Step 9
Place potatoes on baking sheet and place in oven.
-
Step 10
Bake, flipping and rotating potatoes halfway through for 20-25 minutes until potatoes are tender.
-
Step 11
When the potatoes are cool enough to handle, slice in half (or slice off tops for smaller potatoes).
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Step 12
Scoop out cooked potato using a melon baller, leaving 1/4-inch thickness of skin and place potato into mixing bowl.
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Step 13
Add sour cream, 2 tablespoons of Buttery Steakhouse Rub, 1/2 cup shredded cheese, 2 tablespoons of chives and mix thoroughly with potato mixture until combined.
-
Step 14
Fill the shells with potato using pastry bag or freezer bag. Top with pulled pork, bbq sauce and remaining cheese.
-
Step 15
Broil in oven until cheese is bubbly.
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Step 16
Top with sour cream and bbq sauce. Serve. Enjoy!

55 min Prep
8-10 hrs Cook

8 Servings
Ingredients
4 pounds Pork Roast or Shoulder
1 bottle Mild BBQ Sauce
1 bottle Tequila Lime BBQ Rub
1 onion, chopped
1 onion, sliced, divided
6 garlic cloves
2 cups water (or favorite beer)
1 1/2 pounds small red potatoes (about 15)
1 bottle Buttery Steakhouse Rub
2 tbsp. vegetable oil
1/4 cup of sour cream
3/4 cup grated cheddar cheese
2 tbsp. chopped fresh chives
salt & pepper
Tags
- Appetizer,
- Appetizers,
- Dinner,
- pork,
- Kinder's Buttery Steakhouse Rub,
- Kinder's Mild BBQ Sauce,
- Kinder's Mild Rub,
- Kinder's Sauce,
- Kinders Tequila Lime BBQ Rub,
- Medium,
- Pork,
- Pork Shoulder,
- Potatoes,
- Pulled Pork,
- Recipes,
- Buttery Steakhouse Rub,
- ,
- Tequila Lime Rub,
- Side,
- Side Dish,
- Slow Cooker,
- 2+ hours