Pulled Pork Baked Potatoes Recipe
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This recipe utilizes leftover pulled pork for a quick, yet delicious, family meal.
Course: ,
Dinner
Main Course
Cuisine:
American
Makes:
Servings: people
Takes:
Ingredients
- 4 russet potatoes
- 1/2 tbsp. Morton Coarse Kosher Salt
- 1/4 tbsp. freshly ground black pepper
- 6 ounces softened unsalted butter
- 1 pound pulled pork
- 16 ounces shredded cheddar cheese
- 1 cup Meathead's Kansas City-Style BBQ sauce (alternatively you can use our bottled commercial KC BBQ sauce)
- 1/4 cup sour cream
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. With a brush or scrubby sponge devoid of soap, gently rub potatoes under running water to remove any dirt and debris from the skin.
- Prick the skin of each potato with a fork 6-8 times to allow moisture to escape as they cook.
- Fire up. Set up a grill for 2-zone cooking and shoot for 325°F (162.8°C) in the indirect zone.
- Cook. Bake the potatoes over indirect heat at about 325°F (162.8°C) for approximately 90 minutes, until they hit about 200°F (93.3°C) in the center.
- Remove the potatoes from the grill.
- Prep again. Using a paring knife, make an incision from end to end across the top of each potato. Gently push the ends together to open up the potato, being careful to avoid escaping steam.
- Place the potatoes in a small baking dish. Season the interior of the potatoes with salt and pepper, top with butter, pulled pork, and cheddar cheese. Return the potatoes to the grill for 10-15 minutes until the pork is warmed through and the cheese has fully melted.
- Serve. Remove the stuffed BBQ baked potatoes from the grill and plate. Drizzle with barbecue sauce, and top with sour cream. Serve immediately.