Crockpot Pulled Pork Stuffed Potatoes is a hearty and comforting dish that combines tender, slow-cooked pulled pork with fluffy baked potatoes and flavorful toppings. Perfect for busy weeknights or family gatherings, this recipe allows the pork to cook low and slow in a crockpot, resulting in melt-in-your-mouth meat that pairs beautifully with baked potatoes.

The dish is versatile, customizable, and provides a balanced combination of protein, carbs, and vegetables. It’s a crowd-pleasing recipe that transforms simple ingredients into a satisfying and indulgent meal, bringing warmth and flavor to any table.

Why I Love This Recipe

I love this recipe because it requires minimal hands-on time but delivers maximum flavor. The slow-cooked pulled pork is tender, juicy, and infused with spices, while the baked potatoes act as a soft, comforting base.

The combination of textures, from creamy potato flesh to flavorful, shredded pork, makes every bite indulgent yet balanced. It’s a recipe that’s easy to make for a family dinner, yet impressive enough for guests, and leftovers taste even better the next day.

Why It’s a Must-Try Dish

This dish is a must-try because it combines two classic comfort foods into one ultimate meal. It’s perfect for busy schedules, as the crockpot does most of the work.

The recipe is highly customizable, allowing you to add cheese, sour cream, vegetables, or your favorite barbecue sauce to create a personalized dish. It’s filling, flavorful, and visually appealing, making it perfect for entertaining or meal prep.

Preparation Time and Cooking Time

Preparation Time: 20 minutes
Cooking Time: 6-8 hours in crockpot
Total Time: 6 hours 20 minutes to 8 hours 20 minutes

Servings and Nutritional Info

Servings: 6
Calories: Approximately 550-600 kcal per serving
Course: Main Course
Cuisine: American

Ingredients

• 3-4 large russet potatoes
• 2 pounds pork shoulder (or pork butt)
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 cup barbecue sauce
• 1/2 cup chicken or beef stock
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Optional toppings: shredded cheese, sour cream, chopped green onions, pickles, coleslaw

Cooking Directions

1. Preheat oven to 400°F (200°C) for baking potatoes.
2. Wash and scrub potatoes, pierce with a fork, rub with olive oil and salt, and bake directly on the oven rack for 45-60 minutes until tender.
3. Meanwhile, in a crockpot, place sliced onions and garlic at the bottom.
4. Season the pork shoulder with salt, pepper, smoked paprika, and chili powder.
5. Place the pork in the crockpot on top of onions and garlic.
6. Pour barbecue sauce and stock over the pork.
7. Cover and cook on low for 6-8 hours or on high for 4 hours until the pork is tender and easily shredded.
8. Remove pork and shred with two forks. Return to the crockpot and mix with the sauce.

Step-by-Step Preparation Method

1. Prep and bake the potatoes until fork-tender.
2. Slice onions and mince garlic for the crockpot base.
3. Season pork shoulder with spices.
4. Place pork on top of onions and garlic in crockpot.
5. Add barbecue sauce and stock.
6. Cook low and slow for maximum tenderness.
7. Shred pork and stir into sauce.
8. Slice baked potatoes and top generously with pulled pork and optional toppings.

How to Serve

Serve hot by slicing open the baked potato, fluffing the inside with a fork, and piling on pulled pork. Add toppings such as shredded cheese, sour cream, chopped green onions, coleslaw, or pickles for extra flavor. This dish pairs well with a side salad or roasted vegetables for a complete meal.

Recipe Tips

• Use russet potatoes for a fluffy interior.
• For extra smoky flavor, add a few drops of liquid smoke to the crockpot.
• Avoid overcooking potatoes to prevent them from becoming dry.
• Leftover pulled pork can be reheated and used in sandwiches or tacos.

Variations

• Swap barbecue sauce for a honey mustard or spicy sriracha sauce.
• Add sautéed mushrooms or bell peppers to the pulled pork for extra vegetables.
• Make it Tex-Mex style with jalapenos, cheddar cheese, and salsa.
• For a low-carb option, use baked sweet potatoes instead of russet potatoes.
• Serve with a side of creamy coleslaw or corn salad for added freshness.

Freezing and Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze pulled pork in individual portions for up to 2 months.
• Reheat in a skillet over medium heat or microwave until warmed through.
• Do not freeze baked potatoes with pulled pork, as the texture can become watery.

Special Equipment Needed

• Crockpot or slow cooker
• Oven for baking potatoes
• Sharp knife and cutting board
• Forks for shredding pork
• Mixing spoon

Frequently Asked Questions (FAQ)

1. Can I use pork loin instead of pork shoulder?
   Pork loin can be used, but pork shoulder is preferred for tenderness and flavor.
2. Can I cook this on high in the crockpot?
   Yes, it will take about 4 hours on high, but low and slow is best for tender meat.
3. Can I make this ahead of time?
   Yes, you can prepare pulled pork a day in advance and reheat before serving.
4. Can I use sweet potatoes?
   Yes, sweet potatoes make a delicious variation with a slightly sweet contrast to savory pork.
5. How do I prevent potatoes from drying out?
   Rub them with olive oil and bake directly on the oven rack or wrap in foil for softer skin.

Conclusion

Crockpot Pulled Pork Stuffed Potatoes is a comforting, flavorful, and versatile dish perfect for family dinners or casual gatherings. The combination of tender pulled pork, fluffy baked potatoes, and flavorful toppings creates a hearty, satisfying meal that’s easy to prepare and can be customized to taste. With simple ingredients, minimal hands-on time, and a slow-cooked depth of flavor, this recipe is a must-try for anyone looking to enjoy a delicious, wholesome, and effortless comfort food classic.