These take a little extra work to make but are well worth it. This gameday treat is like a bite-size fully loaded baked potato.
Ingredients
- 4 lb. pork shoulder
- 3 tsp. garlic salt, divided to 2 tsp. & 1 tsp.
- 3 tsp. black pepper, divided to 2 tsp. & 1 tsp.
- 1 onion, chopped
- 1 onion, sliced, divided
- 6 garlic cloves
- 1 beer (or 2 cups broth or water, if you’re not a lush like me)
- 1 1/2 pounds small red potatoes (about 15)
- 2 tbsp vegetable oil
- 1/4 cup of sour cream
- 3/4 cup sharp cheddar cheese, shredded
- 2 tbsp chopped fresh chives
- 1 cup BBQ sauce
Instructions
Slow Cooker Pulled Pork
- Place half of the sliced onion at the bottom of the slow cooker.
- Stuff pork roast with garlic cloves and season with 2 tsp. garlic salt and 2 tsp. black pepper.
- Place pork in a slow cooker on top of the sliced onion. Cover with the rest of the onion slices and add the beer or other liquid. Ideally, you would like to fill the 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 the 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 3/4 of the BBQ sauce. Cover. Heat on high for 1-3 hours until onions are soft.
Mini Loaded Potatoes
- Preheat the oven to 425°F. Place potatoes in a bowl or large freezer bag and toss with oil, 1 tsp. garlic salt & 1 tsp. pepper until potatoes are coated evenly.
- Place potatoes on a baking sheet and place in the 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 the cooked potato using a melon baller or small spoon, leaving 1/4-inch thickness of skin and place the potato into a mixing bowl.
- Add the sour cream, 1/2 cup shredded cheese, 2 tablespoons of chives and mix thoroughly until combined.
- Fill the skins with the potato mixture using a pastry bag or freezer bag. Top with pulled pork, bbq sauce and remaining cheese.
- Broil in the oven for 2-4 minutes, or until the cheese is bubbly.
- Serve topped with sour cream and a drizzle of bbq sauce. Enjoy!
