Charles goes nuts over baked potatoes. They are one of his favorite foods, so I figured, why not sure them into a complete dinner? I created an easy recipe for Pulled Pork Loaded Baked Potatoes that combines slow cooked pulled pork with twice baked potatoes. It was a hit. He devoured the meal immediately. I have a feeling I will be making this on repeat.
The pulled pork is quickly seared and then cooked in a slow cooker drowned in barbecue sauce. I quickly cooked up some sliced onions in the pan drippings and then poured that over the pork. Then I just let it cook on low for 6 hours. It was so simple!
The trick to making the best baked potatoes is to cover the outside of the potatoes with butter and salt. It makes the skin really crispy – it is the only way I like to eat the skin. Once the potatoes are done baking, scoop them out and mash them with some butter and low fat sour cream. Then fill the potatoes with the mashed potato and let them bake for another 20 minutes.
The last step is to use two forks to shred the pork. Then scoop a hearty spoonful of the pulled pork on top of the potatoes, add a little Cabot sharp cheddar, a dollop of sour cream, and a sprinkle of chives. If you want to add a spicy kick to this recipe you could add some hot sauce to the barbecue sauce when you are slow cooking the pork, or you could add some slices of jalapeño on top.
Cabot Cheddar recently sent my a care package of sharp cheddar cheese – which is seriously one of my favorite foods on the planet. When people ask me what one thing I would bring with me if I was stranded on an island, my answer is cheese. My most recent cheese care package consisted of 150 individually wrapped servings of cheddar cheese – which is a brilliant way to manage portions. I used one individual serving per potato and it was just the right amount.
If you have leftover pulled pork after making this recipe, you might want to try these Pulled Pork Sandwiches.
20 minPrep Time
6 hrCook Time
6 hr, 20 Total Time
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, use two forks to shred the pork, stirring it into the barbecue sauce as you go. Dice some cheese, and chop the chives.
- 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!
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