Pulled Pork Loaded Baked Potatoes

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Ingredients

• 1 pound of Pork (Tenderloin or Loin)
• Salt and Pepper
• 1 tablespoon Olive Oil
• 16 ounces of your favorite Barbecue Sauce
• 5 tablespoons Butter
• 1 large White Onion
• 4 large Potatoes
• 1 1/2 cups Low Fat Sour Cream
• 1/3 cup diced Cabot Cheddar
• 2 tablespoons chopped Chives

Instructions

1. I like to sear the pork before adding it to the slow cooker. I think it adds extra flavor. You can opt to skip this step and the step of of sautéing the onions and just put everything in the slow cooker right away if you want save time. First I generously coat the pork in salt and pepper. Then I heat a tablespoon of olive oil in a skillet over high heat. I add the pork and sear each side until golden.
2. Place the pork in a slow cooker and pour the barbecue sauce over. Place the lid on the slow cooker and set the temperature to low.
3. Then I sauté the onions in the pan drippings. Slice the onions into long tin strips, then add a tablespoon of butter to the skillet. Once the butter is hot, add the onions, tossing them in the butter to evenly coat them. Season with salt and pepper. Sauté until the onions start to brown, then add them to the slow cooker with the pork.
4. Let the pork cook for 6 hours. At the 5 hour mark, prepare the potatoes. First heat your oven to 375 degrees. Then rise and dry the potatoes, poke a couple holes in them (I don't want to risk a potato exploding in my oven), and then generously coat the outside of each potato in butter. This makes the skin really crispy. Place the potatoes on a baking sheet (this is a must, otherwise you will have butter dripping onto the bottom of your oven and burning). Then generously top with salt. Place the potatoes in the oven to bake for 50 minutes to an hour.
5. Once the potatoes are nice and soft on the inside, cut them open and scoop them out into a bowl. I leave a bit of the potato on the inside of the skins so that the skins hold their shape. Add the remaining butter and 1 1/4 cup sour cream to the scooped out potato, season with some salt and pepper, and mash with a fork. You want to use extra sour cream since it will lose moisture when you bake the potatoes again. Fill the potato skins with the mashed potatoes, and return them to the oven for another 20 minutes.
6. Meanwhile, use two forks to shred the pork, stirring it into the barbecue sauce as you go. Dice some cheese, and chop the chives.
7. Once the potatoes have baked for the additional 20 minutes, place them on plates, and top each one with a hearty scoop of pulled pork, some cheese, a dollop of sour cream, and a sprinkle of chives. Enjoy!