Slow Cooker Pulled Pork Mini Twice Baked Loaded Potatoes

Prep:

55 min

Cook:

8-10 hours

Level:

Medium

Serves:

8

Ingredients

Pulled Pork

  • 4 pounds Pork Roast or Shoulder
  • 1 bottle Kinder’s Mild BBQ Sauce
  • 1 bottle Kinder's Tequila Lime BBQ Rub
  • 1 onion, chopped
  • 1 onion, sliced, divided
  • 6 garlic cloves
  • 2 cups water (or favorite beer)

Potatoes

  • 1 1/2 pounds small red potatoes (about 15)
  • 1 bottle Kinder’s Buttery Steakhouse Rub
  • 2 tbsp vegetable oil
  • 1/4 cup of sour cream
  • 3/4 cup grated cheddar cheese
  • 2 tbsp chopped fresh chives
  • salt & pepper 

Directions

Pulled Pork

  1. Place one sliced onion at the bottom of the slow cooker.
  2. Stuff pork roast with garlic cloves and season with Tequila Lime BBQ Rub (or salt and pepper).
  3. Place pork in slow cooker on top of the sliced onion. Cover with second sliced onion and add enough water (or beer) to fill slow cooker 2/3 of the way. 
  4. Cover and cook on low 8-10 hours or on high 4-6 hours.
  5. Remove pork. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. Let pork sit to cool. 
  6. When the pork is cool enough to handle, use a fork or your fingers to pull pork apart until the entire roast is shredded. 
  7. Return the pulled pork to the slow cooker. Mix the chopped onion and BBQ sauce. Cover. Heat on high for 1-3 hours until onions are soft. 

Mini Loaded Potatoes

  1. Preheat oven to 425°F. Place potatoes in a bowl or large freezer bag and toss with oil, salt & pepper until potatoes are coated evenly.
  2. Place potatoes on baking sheet and place in oven.
  3. Bake, flipping and rotating potatoes halfway through for 20-25 minutes until potatoes are tender.
  4. When the potatoes are cool enough to handle, slice in half (or slice off tops for smaller potatoes).
  5. Scoop out cooked potato using a melon baller, leaving 1/4-inch thickness of skin and place potato into mixing bowl.
  6. Add sour cream, 2 tablespoons of Kinders Buttery Steakhouse Rub, 1/2 cup shredded cheese, 2 tablespoons of chives and mix thoroughly with potato mixture until combined. 
  7. Fill the shells with potato using pastry bag or freezer bag. Top with pulled pork, bbq sauce and remaining cheese. 
  8. Broil in oven until cheese is bubbly. 
  9. Top with sour cream and bbq sauce. Serve. Enjoy! 

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