Pulled Pork and Pigskin Playoff Party

• Gluten free

• Meat

  • 2 lbs Pork roast

• Produce

  • 1 Green onion
  • 5 Potatoes
  • 1 cup Sour cream to serve with potato, skins
  • 1 Yellow onion

• Condiments

  • 18 oz Bbq sauce
  • 4 tbsp El yucateco red habanero hot sauce
  • 4 tbsp Honey

• Baking & Spices

  • 1 Salt & pepper

• Drinks

  • 12 oz Root beer

• Dairy

  • 6 tbsp Butter
  • 4 cups Mexican cheese blend

Found on scrappygeek.com

Description

Ingredients

• 2 to 3 pounds pork roast
• 4 tbs El Yucateco Red Habanero Hot Sauce
• 4 tbs honey
• 18 oz BBQ sauce
• 12 oz root beer
• 1 yellow onion
• POTATO SKINS:
• 5 - 10 potatoes, depending on your guest count
• 2tbs - 4tbs melted butter
• Salt & Pepper to taste
• 4-6 cups shredded Mexican cheese blend
• 1 cup sour cream to serve with potato skins
• Green onion for garnish

Directions

• In a separate bowl, stir together all of the liquids to form (El Yucateco Red Habanero Hot Sauce, honey, BBQ sauce, and root beer) the sauce
• Cut onion into 4 pieces, add to slow cooker
• Slice pork in half and place on top of the onions - place pork fatty side up
• Slowly pour the sauce over the pork, cover and cook on low for 8 hours or until internal temperature has reached 165 degrees or greater
• Remove pork, allow to rest 10 minutes and then shred with forks. Spoon some juice from the slow cooker over the shredded pork
• POTATO SKINS:
• Poke holes and bake potatoes in the oven for 50 minutes, or until skin is crisp and can be easily pierced with the touch of a knife
• Cook bacon to your likeness & reheat pulled pork if necessary
• Once potatoes are cooled enough to handle, cut lengthwise and spoon out potato until you leave about 1/4 inch of skin and flesh remaining
• Turn on oven broiler (no need to move rack)
• Brush insides of potato with butter, salt and pepper to taste. Flip and butter, salt and pepper the outside of the potatoes.
• Place potatoes on a baking sheet and return potatoes skin side up to the oven, under the broiler for 3-5 minutes until crisp, but not burned. Remove and flip potatoes, return to oven under broiler for another 3-5 minutes or until the outside edge of the potatoes are a nice brown, but not burned.
• Remove from oven and fill potatoes with pulled pork, top with Mexican blend shredded cheese and cooked bacon
• Bake in oven under broiler until cheese has melted
• Remove from oven, serve with sour cream garnished with green onion