BBQ Pulled Pork Baked Potato

Here is a recipe you definitely need to pin! BBQ Pulled Pork Baked Potato, Southern style 😉  This baked potato is loaded with all kinds of yumminess and believe me, you NEED to try it! Being that it is still summer right now, and HOT, this is actually a great recipe as you can skip the oven entirely if you want! Bake your potato on the grill and crock pot for the BBQ Pulled Pork.

Be sure to follow me on Pinterest for more great recipes.

BBQ Pulled Pork Baked Potato

BBQ Pulled Pork Recipe: 

3-4 pound pork tenderloin
32 oz chicken stock
salt & pepper
garlic powder
BBQ Sauce (I personally like Sweet Baby Ray’s)

Directions: 

-Pour chicken stock in a crock pot to heat on low.
-Prepare pork tenderloin, adding salt, pepper, and garlic powder.
-Add tenderloin to crock pot, adding lid, cook on low overnight or 8-9 hours.
-Check often….If there is still liquid in the crock pot after the 8 or 9 hours… pour it out…..Begin with a fork to shred the pork and add BBQ sauce to taste. Keep it the crock pot to keep the pulled pork warm for your potato.

Potato:

1 large potato per person
butter, salt & pepper

Directions: 

-Preheat oven to 400 degrees…. wash and dry the potato…poke several holes in the potato with a fork….wrap in foil.
-Bake in oven at 400 degrees for at least 1 1/2 hours or when you push in on the baked potato it will give in.
-Remove from the oven and place on a plate….unwrap the foil….cutting a slit on top…separate the cut add butter and salt and pepper to taste….mash the inside of the potato.

OR, follow those same directions but cook it out on the grill, usually takes about 45 minutes.

Load Potato:

With potato ready…spoon on the pulled pork covered in BBQ sauce…Add more sauce if desired.

Load it up with some baked beans and then top with your favorite Cole Slaw recipe. Don’t have one? Check out this simple one below the picture!

Cole Slaw

Ingredients:

 2 10-ounce packages of shredded cabbage and carrot mixture.
1 C mayo
2 TBSP vinegar
3 TBSP sugar
1/2 tsp salt
1/4 tsp pepper

Directions: 

-Pour the 2 bags of slaw mixture into a medium -large bowl.
-In a separate bowl… add the mayo, vinegar, sugar, salt & pepper…whisk to combine.
-Pour the dressing over the slaw mixture…toss well and cover with foil…refrigerate for at least 1 hour before serving.