Pulled Pork Potato Skins
pork shoulder, olive oil, yellow onion, coarse sea salt, potatoes, Monterey Jack, heavy cream, chives
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Searching for something delicious and different for your tailgate menu? Look no further! We bring you sweet, smoky Pulled Pork Potato Skins!
These are the perfect bites for tailgating, homegating, or a gathering with friends. Between the tangy barbecue pork and creamy, cheesy potatoes, you and your guests will be drooling over these slam-dunk snacks. Don’t be surprised if you have to make a second batch!
2 pounds pork shoulder or butt roast
½ cup water
2 tablespoons extra virgin olive oil, plus more for the potatoes
½ yellow onion, roughly diced
¼ teaspoon coarse sea salt
8 Yukon gold potatoes (or whatever kind you like)
¼ pound Monterey Jack cheese, shredded
¼ cup heavy cream
To Make Pork
Combine pork and water in a slow cooker, and cook on high for 5 hours. (Do not dispose of the pan juices! You’ll need these in Step 2.) Pull pork apart with a fork and set aside.
Pour pan juices into a skillet and bring up to a boil. Once boiling, add in cream and reduce the liquid by about ¼–½ over high heat for 10–12 minutes, stirring often. When it’s done, it will bubble and become a caramel color. Remove from heat.
Add the reduced pan sauce to the pulled pork and mix well. Set aside.
To Make Everything Else
Preheat oven to 350 degrees F.
Heat the olive oil in a medium skillet over medium-high heat. Add in the onions and cook until caramelized, stirring often. Set aside.
Poke your potatoes all over with a fork. Brush the outsides of the potatoes with olive oil and place on a foil-lined baking sheet. Bake for 50 minutes.
Remove potatoes from the oven and let cool for 5 minutes. Slice in half lengthwise and use a spoon to scoop out the inside of each half, leaving a border of about ¼–½ an inch.
Fill the inside of the potatoes first with some caramelized onions. Then top with a good hunk of pork and a sprinkling of cheese.
Place back in oven at 400 degrees F and cook for 10 minutes, or until the cheese has melted completely.
Garnish with chives and more caramelized onion pieces to serve!
To help minimize cooking time on game day itself, you can make this recipe in advance and then reheat it (i.e. on the grill) before you’re ready to serve!