Baked potatoes are filled with shredded pork and cheese for a hearty dish with crisp, creamy, and tangy layers.
# Components:
→ Pulled Pork
01 - 1.1 lb boneless pork shoulder
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/2 cup barbecue sauce, plus extra for serving
09 - 1/4 cup water
→ Potatoes
10 - 4 large russet potatoes
11 - 2 tablespoons olive oil
12 - 1 teaspoon sea salt
→ Toppings
13 - 3.5 ounces shredded cheddar cheese
14 - 4 tablespoons sour cream
15 - 2 spring onions, thinly sliced
16 - Fresh coriander or parsley, chopped (optional)
# Directions:
01 - Preheat oven to 400°F. Wash and thoroughly dry potatoes. Prick each potato several times with a fork, coat with olive oil, and sprinkle with sea salt. Arrange potatoes directly on the oven rack and bake for 1 hour until the skins are crisp and the interiors soft.
02 - Combine smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper in a bowl. Evenly rub the mixture over pork shoulder to ensure full coverage.
03 - Place seasoned pork into a slow cooker or Dutch oven. Add 1/4 cup water, cover tightly, and cook on low for 6–8 hours (slow cooker), or bake in a 320°F oven for 2.5 hours, until tender enough to shred easily.
04 - Transfer cooked pork to a board. Shred thoroughly using two forks, then toss the pulled meat with 1/2 cup barbecue sauce until evenly coated.
05 - Make a lengthwise incision in each baked potato, being careful not to slice fully through. Using a fork, gently fluff and loosen potato interiors.
06 - Fill potatoes with generous portions of pulled pork. Sprinkle evenly with shredded cheddar cheese, and return to oven for 5 minutes, just until cheese melts.
07 - Remove potatoes from oven. Top each with sour cream, sliced spring onions, and fresh coriander or parsley as desired. Drizzle with extra barbecue sauce before serving.
