Pulled Pork Stuffed Potato Skins

• Meat

  • 1/2 lb Pulled pork

• Produce

  • 3 Green onions
  • 8 Potatoes, small

• Condiments

  • 1/4 cup Stubb's sweet heat bar-b-q sauce

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese
  • 1/3 cup Sour cream

Found on southernbite.com

Ingredients

• 8 small potatoes
• olive oil
• kosher salt
• 2 tablespoons butter, melted
• ½ pound pulled pork (see additional recipe)
• 1 cup shredded cheddar cheese
• ¼ cup Stubbs Sweet Heat Bar-B-Q Sauce
• ⅓ cup sour cream
• 3 green onions, chopped
• 1 (3 to 4 pound) pork shoulder or Boston butt
• 2 tablespoons Stubbs Bar-B-Q Pork Rub
• 1 cup chicken broth

Directions

• Preheat the oven to 400°F and line a baking pan with parchment paper. Slice the potatoes in half lengthwise. Using a pastry brush or basting brush, coat all sides of the sliced potato with olive oil. Place the potatoes cut-side down on the baking sheet and sprinkle generously with kosher salt. Bake for 25 to 30 minutes or until cooked through. You can test this by inserting a small knife through the potatoes. When they are done, the knife will slide right in without any resistance. Remove from the oven and allow to cool enough to handle.
• Using a large spoon, scoop out the majority of the potato, leaving about a ⅓ of an inch. Using the half-cut method to make these sometimes makes the flesh tough to cut through. If thats the case, you can gently score around the edges before scooping to make it easier.
• Increase the oven temperature to 475°F. Place the potatoes back on the pan, cut side up. Brush them with the melted butter and sprinkle the inside with a little more salt. Bake for an additional 8 to 10 minutes. This will help firm them up so they wont fall apart. Remove from the oven and fill the potatoes with the pulled pork and sprinkle with the cheese. Return to the oven for about 5 minutes or until the cheese is melted. Drizzle with the Stubbs Sweet Heat Bar-B-Q Sauce (or other favorite Stubbs sauce), add a dollop of sour cream, and sprinkle with the green onions. Serve immediately.
• Rub the pork shoulder with a generous amount of the BBQ rub. I like to use one that has a smoke flavor to get more of that authentic smoked taste. Place the rubbed shoulder in the crock of a 5 to 6-quart slow cooker and pour 1 cup of chicken broth around the edges, being cautious not to wash the rub off. Cover and cook on low for 6 to 8 hours or until the meat shreds easily with a fork (about 190°F). Remove from the slow cooker. Once it is cool enough to handle, use two large forks to shred the meat.