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Pulled Pork Potato Skins with Carolina BBQ Sauce

Servings 12 Potato Skins About 1 1/2 C BBQ Sauce


  • 1 5-6 lb pork shoulder butt cut in half lengthwise
  • 4 quarts water
  • 1 C salt
  • 1/2 C brown sugar
  • 3 tbsp liquid smoke
  • 2 tbsp yellow mustard
  • 2 tbsp Dijon mustard
  • 1 tbsp liquid smoke
  • 1 tbsp honey
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 2 tbsp smoked paprika
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 6 large russet potatoes rinsed, dried, rubbed with olive oil and seasoned with salt
  • 2 tbsp oil or melted butter for brushing the potato skins.
  • cheese of your choice for topping
  • sour cream and chives for topping
  • Carolina Style Mustard BBQ Sauce
  • 1 C pork juices can use chicken stock
  • 2 tbsp yellow mustard
  • 2 tbsp Dijon mustard
  • 1/4 C honey
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp hot chili sauce
  • 1 tbsp soy sauce
  • salt to taste


  • In a large pot, combine 4 quarts water, 1 C salt, 1/2 C brown sugar and 3 tbsp liquid smoke.
  • Place the pork in the brine and cover.
  • Chill in the refrigerator for 2 hours.
  • Preheat oven to 350 degrees F.
  • Remove the pork from the brine and pat dry with paper towels.
  • In a small bowl, combine 2 tbsp mustard, 2 tbsp Dijon, 1 tbsp liquid smoke and 1 tbsp honey.
  • Cover the pork on all sides with the mustard mixture.
  • In another small bowl, combine the 2 tbsp brown sugar, 1 tsp salt, 2 tbsp smoked paprika, 1/2 tsp cayenne and 1/2 tsp freshly ground black pepper.
  • Cover the pork with the dry rub mixture on all sides.
  • Place the pork, fat side up on a rimmed baking sheet that has been covered in foil and fitted with a rack.
  • Place a piece of parchment paper on top of the pork to cover and tightly cover the entire pan with foil.
  • Bake in oven for 3 hours.
  • Remove from oven and drain off excess juice.
  • Place back in oven, uncovered for 90 minutes more.
  • At this time, place the potatoes on the bottom rack of the oven to bake.
  • Remove the pork and the potatoes from the oven.
  • Tent the pork with foil for 20 minutes to let it rest.
  • Slice the potatoes in half, lengthwise and scoop out the middles.
  • Reserve the scooped out potatoes for another recipe.
  • Brush the inside of the potato skins with oil or melted butter and place on a baking sheet, cut side up.
  • Place under the broiler on high for 2 to 3 minutes until crisp around the edges.
  • Shred the pork apart and mix to evenly distribute fat and seasonings.
  • Top each of the potato skins with some of the pork (per your preference), a drizzle of bbq sauce and cheese.
  • Melt the cheese on the skins under the broiler on high for 1 minute.
  • Top with sour cream and chives to taste.
  • Carolina Style Mustard BBQ Sauce
  • Place all ingredients in a mason jar.
  • Cover with a lid and shake vigorously to combine.


Recipe by: Connie Murray @Happybellyfoodie.com