I have a local favorite BBQ joint which has been around for over 25 years, basically my entire adult life thus far. First time I had it was the summer of the year they opened when they catered lunch at the local newspaper outfit I was working for during the summer I had graduated high school. I was hooked at that point. I go a couple times a year and would always order the same thing: the pulled pork plate with muddy spuds and mac & cheese. One day, a few years ago, I decided to try something different: a pork potato! It was so good. Why hadn’t I eaten this before?!
As I went along, I kept topping it with my favorite sauces: the black top (a thick smoky sauce) and the red top (vinegar-tomato sauce) and just kept chowing down. So, today being National Potato Day and October being Pulled Pork Month, I decided I would try my hand at making this dish. Would I recommend eating it? Absolutely. Making it? Well, if you’re not around my area, and Dixie Bones in particular, sure. Otherwise, head there as the process only takes about 10 minutes for them to put it on your plate!
Smoked Pulled Pork Potato
1 boneless pork half shoulder
Pork Rub (recipe below)
Wood chips
4 potatoes
4 tbsp butter
4 scallions, sliced thinly
Shredded sharp cheddar
Sour cream
Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce
Vinegar-based bbq sauce (recipe below)
Pork Rub
1 tbsp smoked paprika
1 tsp cumin
1 tsp onion powder
1 tsp brown sugar
1 tsp kosher salt
¼ tsp ground dark roast coffee
¼ tsp garlic powder
¼ tsp black pepper
¼ tsp ground mustard
Pinch of cayenne pepper
Combine all of the rub ingredients in a bowl. Unpackage and dry the pork shoulder. Thoroughly coat the shoulder with the rub, reserving excess. Place the seasoned shoulder on a place and place in the fridge overnight.
Meanwhile, make the vinegar-based sauce (see recipe below) and let sit overnight in an enclosed jar or other container.
The next morning, soak your chips for an hour, then place in smoker boxes (or aluminum foil packets with holes poked for the smoke to escape) and place directly over a grill burner. Set the heat to high and preheat for 20 minutes until the chips begin to smoke.
Then, turn any burners (not under the smoker box) off and place the pork farthest away from the sole lit burner, maintaining a grill temperature around 250 degrees. Insert a probe thermometer and cook until the meat reaches 190 degrees. Note: the meat temperature will stall around 160 degrees, and it may take several hours for the temperature to begin to rise again - do not worry, this is normal. My stall lasted for over 4 hours.
Once the pork is cooked, wrap in 3 layers of butcher paper (or parchment then aluminum foil) and rest in a cooler for 45 minutes. Then shred the meat by hand removing any unrendered fat.
Meanwhile, when the pork reaches 185 degrees, preheat your oven to 400 degrees and scrub your potatoes. Poke a few holes in the potato and cook in the oven for an hour.
When cooked, remove, then slice open adding a tablespoon of butter to each, close up and wrap with foil and allow the butter to melt until ready to serve.
While the pork rests, combine equal portions of the Sweet Baby Ray’s with the vinegar sauce and mix well.
To serve, place some cheese in the bottom of the baked potato, top with the pulled pork, a sprinkle of sea salt, and a dollop of sour cream. Cover with the bbq sauce and sprinkle over some sliced scallions.
Vinegar-based BBQ Sauce
⅓ cup apple cider vinegar
¼ cup tomato paste
2 tbsp brown sugar
1 tbsp of the reserved pork rub seasoning
1 tsp lemon juice
¼ tsp cayenne
¼ tsp black pepper
Combine all of the ingredients in a jar, secure the lid and shake vigorously. Leave covered overnight to allow the flavors to meld. Shake again just before using.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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