A Hot Southern Mess™

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These pulled pork stuffed potatoes are what I call a ‘Hot Southern Mess™’ because you get all the comfort of a slow cooked pull pork combined with a creamy coleslaw served over a piping hot slow baked potato. A real mess to look at but oh so temptingly tasty. Substitute a medium sized sweet potato and what’s not to love?

Here in the Heart of Dixie we love our barbeque. We don’t push that love to the side, just because the weather’s cooled off or the rain has set in for the weekend! Bring it indoors and love that barbeque anyway. Pulled pork is one of our favorites, any way you can do it.

The beauty of most of my recipes is that whenever there is some item that someone doesn’t like, I just leave it off. So, if you don’t care for coleslaw, skip it!  Prefer your baked potato without sour cream, no dollop for you!  Its all so easy, the kids like making their own and well the adults become kids when this meal hits the table. Use your favorite coleslaw  and baked bean recipes. And again… bring out that slow cooker for the easiest ever pulled pork; so tender it really doesn’t need to be ‘pulled’ just flake apart with a fork.

overstuffed baked potato 10.12

5.0 from 1 reviews

Hot Southern Mess™~Overstuffed Potato
 
Prep time
Cook time
Total time
 
A typically southern twist on the loaded baked potato.
Author:
Recipe type: Main
Cuisine: Southern
Serves: 6
Ingredients
Rub
  • ⅓ cup Spanish paprika
  • 3 tablespoons ground dried oregano
  • 3 tablespoons ground coriander
  • 3 tablespoons dry mustard
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
Pork
  • 1 cup water
  • 2 red onions, thinly sliced
  • Kosher salt and coarsely ground pepper
  • 1 boneless boston butt or shoulder pork roast, trimmed (about 4 lbs)
  • 1 cup Deb’s Best Rib Sauce or your favorite Barbeque Sauce
  • 6 baking potatoes
Instructions
  1. Combine the rub ingredients into a medium size mixing bowl.
  2. Use a wisk to combine throroughly.
  3. Rinse and pat dry the pork roast and place on foil covered baking pan
  4. Season on all sides with salt and pepper, then sprinkle rub seasonings onto the roast, rubbing into the meat thoroughly.
  5. Turn fat side up, cover with plastic wrap and refrigerate 4 hours or overnight
  6. Remove the pork from the refrigerator 30 minutes prior to cooking.
  7. Place into large crock pot or slow cooker
  8. Pour in 1 cup water
  9. Cover pork with sliced red onions
  10. Cook 8-10 hours on medium or low
  11. Remove pork from cooker and discard onions, as well as the fat layer from the meat and any water and grease that remains in the pot.
  12. When roast is cool enough to handle, use two forks or your hands to shred apart meat
  13. Return meat to slow cooker and add in sauce
  14. Cook for 1½ hours on low
  15. Meanwhile, scrub 6 good sized idaho baking potatoes
  16. Lightly oil and salt skins
  17. Wrap in foil and bake at 350 degrees (approximately 1 hour 15 min)
  18. Create a dotted line from end to end of each potato with a fork, then crack the spud open by squeezing the ends towards one another. (careful they’re hot)
  19. Top with pulled pork, your favorite creamy coleslaw, sour cream, cheese and chives.
Notes
Substitute medium sized sweet potatoes for the Idaho spuds for a taste treat! Don’t forget your favorite baked potato toppings: Grated cheddar cheese Sour Cream Chives (or chopped green onions) Crispy Bacon crumbled

 

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Comments

  1. says

    This is making my tummy growl. When we were on a trip we stopped in at 17th Street BBQ and saw potato skins on the menu except they were covered in pork bbq instead of the usual bacon. I almost skipped ordering them because it sounded weird but they were the best damn skins I’ve ever had. This potato recipe reminds me of those … must make these!

    • Debbie Lawrence says

      lol yep, they’re a bit on the odd side for most folks but once you’ve had em….. you won’t regret it!

  2. says

    Warm, tasty, do-ahead, and a reminder of summer! What more can one ask of a winter recipe? Can’t wait to try this when our family is next together — thanks!