These pulled pork stuffed spuds are filled with tangy, saucy and decadent pulled pork and topped with crunchy coleslaw and cheese. One word YUM!
8 Large Potatoes
Pulled Pork Mixture
1/2 small pork shoulder roast
1 Small pork shoulder, cut into chunks
1 Large Onion, chopped
Small handful Peppercorns
1 teaspoon Paprika
1 teaspoon Cayenne Pepper
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
2-4 Litres Chicken Stock
1/4 cup Apple Cider Vinegar
2 cups BBQ Sauce
3 Tablespoons Texas BBQ seasoning (optional - any bbq seasoning will substitute if wanted)
1 Knob butter
1 Cup Cheese
Coleslaw to serve (click here for my recipe)
To make pulled pork place all the pulled pork mixture ingredients except for the bbq sauce and bbq seasoning into a pressure cooker for 2hrs (slow cookers for 6hrs on high) or until meat can be pulled apart with a fork. Drain all but 1 cup of liquid. Place meat with bbq sauce, seasoning and remaining cup of liquid back into pressure cooker with the lid off (or transfer mixture to a large pot) and cook on a low heat for 20mins. Keep warm until serving.
Preheat oven to 200'c. Using a metal skewer pierce through the middle of each potato until all potatoes are secure. With a fork prick each spud all over (this prevents the potato from bursting). Place into the oven for an hour or until potatoes are golden and soft.
Once potatoes are cooked, slide off of the skewer and slice a small cross at the top of each spud. Squish the bottom of the spud to ooze all the potato goodness out the top. Top with butter and let melt before adding a generous serving of pulled pork, coleslaw and cheese.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.