Smoky BBQ Stuffed Baked Potatoes with Crispy Onion Straws

Allergens

Wheat (Gluten), Dairy (Buttermilk)

Ingredients

• 6 large russet potatoes 2 lbs boneless pork shoulder 1 cup BBQ sauce 1 cup coleslaw mix 2 cups vegetable oil for frying 1 large onion, thinly sliced 1 cup all
• purpose flour 1 cup buttermilk Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (205°C). Clean the potatoes with water, dry them, then pierce several times with a fork. Bake for 60 minutes or until tender.
2. In a slow cooker, combine pork shoulder, BBQ sauce, salt, and pepper. Cook on low heat for 8 hours or high for 4 5 hours. Once cooked, shred the pork and set aside.
3. Prepare coleslaw according to package instructions or use your favorite homemade recipe. Refrigerate until needed.
4. In a small bowl, mix flour and buttermilk to create a batter for the onion straws.
5. Heat vegetable oil in a deep frying pan over medium heat. Dip onion slices in batter and carefully drop into the hot oil. Fry for 2 3 minutes or until golden brown and crispy, then remove with a slotted spoon and place on paper towels to drain. Repeat with remaining onions.
6. When potatoes are ready, slice open the top of each one and scoop out most of the flesh, leaving about a 1/4 inch thick shell. Mix the shredded pork into the coleslaw. Stuff each potato shell with the pork and coleslaw mixture.
7. Top each stuffed potato with crispy onion straws and serve immediately.

Chef’s Insight

To save time, use pre-cooked shredded pork from your favorite BBQ joint.

Notes

The slow cooker method allows for tender, flavorful pork while the frying creates a satisfying crunch with the onion straws.