Satisfy big appetites with these fully loaded BBQ Pork Baked Potatoes. This BBQ pork is so easy to make in the slow cooker or Instant Pot. Top the potatoes with pork, cheese, sour cream and green onions for a hearty, filling meal.
Salt, pepper and use blackening seasoning to season both sides of your pork shoulder.
Heat the olive oil in a large saucepan and brown both sides of the pork shoulder for 10-15 on each side.
Place the pork shoulder in your slow cooker and turn on low.
Combine the 1 cup of BBQ sauce and the 1/2 cup of water and pour it over the pork shoulder.
Cook on low in the slow cooker for 8-10 hours.
Once the pork is cooked through, remove from the liquid, discard the fat pieces and shred. Add more BBQ of your choice.
For the Baked Potatoes:
Use a large fork to poke several holes in the top and bottom of the potatoes. Place the potatoes on a microwave-safe plate and heat for 10-12 minutes in the microwave or until forkable.
Remove from the microwave and place on a baking sheet. Slice each potato open and fill with pulled pork.
Top with shredded cheese.
Repeat with each potato.
Place the potatoes under the broiler on low for 10 minutes or until the cheese has melted.
Serve with sour cream and green onions.
Notes
*If you using an Instant Pot, simply brown the pork shoulder in the Instant Pot and then pour the BBQ/water mixture over the top of the pork. Seal the lid shut and manually enter 90 minutes. Once the Instant Pot has vented, remove the pork from the liquid and follow the steps above.