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Crockpot Pulled Pork Stuffed Potatoes

Elina James
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Preheat oven to 400°F (200°C) for baking potatoes.
  • 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.
  • Meanwhile, in a crockpot, place sliced onions and garlic at the bottom.
  • Season the pork shoulder with salt, pepper, smoked paprika, and chili powder.
  • Place the pork in the crockpot on top of onions and garlic.
  • Pour barbecue sauce and stock over the pork.
  • Cover and cook on low for 6-8 hours or on high for 4 hours until the pork is tender and easily shredded.
  • Remove pork and shred with two forks. Return to the crockpot and mix with the sauce.