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
Place one sliced onion at the bottom of the slow cooker.
Stuff pork roast with garlic cloves and season with Lime BBQ Rub (or salt and pepper).
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.
Cover and cook on low 8-10 hours or on high 4-6 hours.
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.
When the pork is cool enough to handle, use a fork or your fingers to pull pork apart until the entire roast is shredded.
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.
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.
Place potatoes on baking sheet and place in oven.
Bake, flipping and rotating potatoes halfway through for 20-25 minutes until potatoes are tender.
When the potatoes are cool enough to handle, slice in half (or slice off tops for smaller potatoes).
Scoop out cooked potato using a melon baller, leaving 1/4-inch thickness of skin and place potato into mixing bowl.
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.
Fill the shells with potato using pastry bag or freezer bag. Top with pulled pork, bbq sauce and remaining cheese.
Broil in oven until cheese is bubbly.
Top with sour cream and bbq sauce. Serve. Enjoy!