Weekday Pork Butt & Loaded Baked Potatoes Recipe
This is the ultimate meal! A loaded baked potato featuring this juicy and tasty pulled pork that can be made on a weekday!
Featuring Lane's Brisket Rub, Smoked Sweetness Rub by Rainer Foods, Chicago Blue BBQ Sauce by Old Southern BBQ & Lane's "Itsa Vinegar" Sauce from our "Smoke + Spice" BBQ box!
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Weekday Pork Butt & Loaded Baked Potatoes
Rated 5.0 stars by 1 users
Category
Smoker
Cuisine
BBQ
Servings
8-10
Prep Time
20 minutes
Cook Time
9 hours
This is the ultimate meal! A loaded baked potato featuring this juicy and tasty pulled pork that can be made on a weekday!
Featuring Lane's Brisket Rub, Smoked Sweetness Rub by Rainer Foods, Chicago Blue BBQ Sauce by Old Southern BBQ & Lane's "Itsa Vinegar" Sauce from our "Smoke + Spice" BBQ box!
Pitmaster Rosalie Pareja
Ingredients
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Lane's Brisket Rub
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Smoked Sweetness Rub by Rainer Foods
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Chicago Blue BBQ Sauce by Old Southern BBQ
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1 Pork Shoulder (around 5 lb)
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Lane's "Itsa Vinegar" Sauce
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Water
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Combine equal parts for spritzing.
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Lane's Brisket Rub
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Chicago Blue BBQ Sauce by Old Southern BBQ
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Russet Potatoes
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Pulled Pork
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Butter
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Cheese, shredded
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Chives or Green Onion
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Sour Cream
Pulled Pork Ingredients
Spritzer Ingredients
Loaded Pulled Pork Baked Potatoes
Directions
Preheat your smoker to 250 °F using hickory wood.
Prepare the pork shoulder: Trim off any hanging pieces or hard fat (save trimmings for baked beans) and score the fat in a crosshatch pattern.
Apply Chicago Blue BBQ Sauce by Old Southern BBQ as a binder and season with Lane's Brisket Rub and Smoked Sweetness Rub by Rainer Foods.
Place on smoker, fat side up and smoke for 7 hours (until 170 - 180 °F internal temp).
Increase smoker temperature to 325 °F.
Prepare the potatoes: Add whole russet potatoes seasoned with Lane's Brisket Rub and a spritz of cooking oil to a sheet of foil. Wrap, pierce with fork, and place on smoker.
Place pork shoulder in a foil pan or grill safe dish and add 1/4 cup Lane's "Itsa Vinegar" Sauce and 1/2 can of cherry cola.
Cover pork shoulder with foil and smoke for an additional 1 hour or until internal temperature reaches 203 °F.
Remove potatoes, and slice down the middle.
Shred the pork butt, and prepare the baked potato toppings.
Top potatoes with pulled pork and your favorite toppings. Don’t forget a drizzle of Chicago Blue BBQ Sauce by Old Southern BBQ.
Recipe Note
Pro Tip: Notice we’ve prepared this recipe to be the perfect weeknight meal! Prepare the pork butt overnight to throw on the smoker first thing in the morning. In the late afternoon or early evening, the pork butt goes into its braising stage as well as roasting the potatoes.
