Pulled Pork Baked Potato Recipe
Ingredients
- 2 lbs pork butt
- 1 cup BBQ sauce plus extra for once the pork is done cooking
- 1/2 cup water
- Salt & pepper to taste
- 4 - 5 Russet potatoes scrubbed
- Baked potato optional toppings: shredded cheddar cheese sour cream, green onions, etc.
Instructions
Slow Cooker Directions
- Place 2 lbs pork butt in the bottom of the slow cooker.
- Season generously with salt & pepper.
- Whisk together 1 cup of water and 1 cup of BBQ sauce and pour over the pork butt.
- Cover and cook on high 7-8 hours.
- Once it has cooked through, remove from the liquid and shred.
- Add in more BBQ sauce.
Instant Pot Directions
- Using a pair of kitchen scissors, cut the pork into 2 pieces and place in the bottom of the instant pot.
- Season with salt & pepper.
- Whisk together 1 cup of water and 1 cup of BBQ sauce and pour over the pork butt.
- Press manual and set the timer to 90 minutes making sure the release valve is closed.
- Once the timer has finished allow the pressure to come down on it's own.
- Once it has cooked through, remove from the liquid and shred.
- Add in more BBQ sauce.
Potato Directions
- Poke multiple holes in the potatoes with a fork.
- Place the scrubbed potatoes on a microwave safe plate.
- Heat on high for 5-6 minutes.
- Flip and heat and heat another 5-6 minutes.
- Remove from the microwave and slice open.
- Add butter, pulled pork and other toppings.
Tried this recipe?Mention @lydioutloud or tag #lydioutloud!