Pulled pork loaded baked potatoes

Name: Pulled pork loaded baked potatoes
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp brown sugar; 1 tbsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 2 tsp salt, divided; 1 tsp black pepper; 3 lb pork shoulder, boneless, cut into 4 big chunks; 1 cup chicken broth; 2 tbsp apple cider vinegar; 8 russet potatoes; 1 tbsp olive oil; 1 cup bbq sauce, divided; 2 cups shredded cheddar; ½ cup sour cream (optional); 4 stalks green onions, sliced (optional)

Smoky Instant Pot pulled pork piled into fluffy baked potatoes with melty cheddar and extra BBQ sauce.

110 min total
25 min hands-on
Follow-a-recipe easy
Serves 8
About $2.38 a serving
780 calories
Good the next day
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 8 servings.

3 lb pork shoulder, boneless, cut into 4 big chunks
1 cup chicken broth
8 russet potatoes
1 cup bbq sauce, divided
2 cups shredded cheddar
½ cup sour cream (optional)
4 stalks green onions, sliced (optional)

From your pantry

2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
2 tsp salt, divided
1 tsp black pepper
2 tbsp apple cider vinegar
1 tbsp olive oil

Each serving has about 780 calories, 41 g protein, 61 g carbs and 41 g fat, and costs about $2.38 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No chicken broth? Vegetable broth or bone broth works.
No russet potatoes? Yukon Gold potatoes work.
No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
No sour cream? Plain Greek yogurt works.
No green onions? Chives work.

Steps

Tap an underlined word for a quick explanation.

Mix the brown sugar, smoked paprika, garlic powder, onion powder, 1½ tsp of the salt and the pepper, and rub it all over the pork chunks. Wash your hands.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Pour the broth and vinegar into the Instant Pot, add the pork, lock the lid, and cook on high pressure 60 minutes.
Timer: 60 min
Dolly’s tip: It takes about 15 minutes to come up to pressure before the 60 minutes start counting down.
Meanwhile, the oven to 400°F. Scrub the potatoes, prick each a few times with a fork, rub them with the oil and the rest of the salt, and set them right on the oven rack.
the potatoes 55 to 65 minutes, until a knife slides into the middle easily.
Timer: 60 min
When the pork is done, let the pressure come down on its own for 15 minutes, then turn the valve to release the rest.
Timer: 15 min
Dolly’s tip: Keep your face and hands away from the valve. The steam shoots straight up.
Lift the pork onto a board and it with two forks, pulling out any big pieces of fat. It should fall apart easily.
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Spoon the fat off the liquid in the pot, then stir ½ cup of the liquid and ¾ cup of the BBQ sauce into the pork.
Split the potatoes open, fluff the insides with a fork, and fill them with pulled pork, cheddar, the rest of the BBQ sauce, sour cream and green onions.
Dolly’s tip: Extra pork keeps 4 days in the fridge or 3 months in the freezer, with a spoonful of the juices so it stays moist.