Loaded BBQ Baked Potatoes
Use your slow cooker or Instant Pot to make the pulled pork for these super-stuffed potatoes.
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Ingredients
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- 3 pound pork roast
- 1 cup J.R.’s Family Bar-B-Q Sauce, plus more for serving
- 1/2 cup Southern Roots Sisters Raspberry Chipotle
- 1/2 cup chicken broth
- 8 russet potatoes
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, thinly sliced 2 cups grated cheddar cheese
- 2 diced, ripe avocados
- 1/2 cup chopped cilantro
- Place the pork roast into a slow cooker. Spoon jam evenly over pork, then gently pour barbecue sauce on top. Pour chicken broth in bottom of cooker. Cover, and cook on high for 5-6 hours, or until roast shreds easily with a fork.
- Remove pork, and place in a large bowl. Shred with two forks, then place back into slow cooker, stirring and combining with liquid. Keep on warm.
- In the last hour of cooking for the pulled pork, begin cooking the potatoes. Preheat oven to 400 degrees. Prick potatoes with a fork and place on a large, foil-lined baking sheet. Bake until tender, about 45 minutes to 1 hour.
- In a saute pan, heat olive oil. Add onions, and bell pepper, cooking 5 minutes or until softened. Set aside.
- Once potatoes are done, cut down center of each potato, slightly mash the potato, and open to leave room for the toppings. Top with pulled pork, onion and bell pepper mixture, cheese, avocados and cilantro. Drizzle with warm J.R.’s Family Bar-B-Q Sauce.
Nutrition
- Serving Size: 8