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Sweet & Smoky Pulled Pork Potato Skins

Looking for something delicious and different for your tailgate menu? Look no further! We teamed up with Smithfield to bring you Sweet & Smoky Pulled Pork Potato Skins!

Here are 2 Tailgating Hacks:
1. Smithfield's Sweet & Smoky Marinated Fresh Pork Roast comes pre-marinated in a delicious sauce. It takes less than 1 minute to unpackage and throw it in a slow cooker! (Let the slow cooker do the rest)!
2. You can make this recipe in advance and then re-heat on the grill on game day!

Directions:

Pork 

  1. Combine pork and water in a slow cooker and cook on high for 5 hours. (Do not dispose of the pan juices!!!) Pull pork apart with a fork. Set aside.
  2. Pour pan juices into a skillet and bring up to boil. Once boiling, add in cream and reduce the liquid by about 1/4 to 1/2 over high heat for about 10-12 min, stirring often. (You'll known it's done because it's bubbling and has become a caramel color). Remove from heat.
  3. Add the reduced pan sauce to the pulled pork and mix well. Set aside.

Everything Else

  1. Preheat oven to 350 degrees F.
  2. Heat the olive oil up in a medium skillet over medium high heat. Add in the onions and cook until caramel brown (caramelizing the onions), stirring often. Set aside.
  3. Poke your potatoes all over with a fork. Brush the outsides of the potatoes with olive oil. Place on an aluminum foil-lined baking sheet and bake for 50 minutes.
  4. Remove spuds from the oven and let cool 5 minutes. Slice in half lengthwise and use a spoon to scoop out the inside of each half, leaving a border of about 1/4" - 1/2".
  5. Fill the inside of the potatoes first with some caramelized onions. Then top with a good hunk of pork and then a sprinkling of cheese.
  6. Place back into in oven at 400 degrees and cook for 10 minutes, or until the cheese has melted completely.
  7. Garnish with chives and more caramelized onion pieces and serve!!


This is a recipe by
Hungry Fan
View all my recipes

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