Epicure Recipes

Pulled Pork Baked Potato

Side DishesPorkGluten-freeDairy-freeDinnerLunchLow-sodiumHigh ProteinSugar ConsciousSlow Cookers & Roasts

10 min

4 servings

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Looking to use up leftover pulled pork? Skip the bun and scoop some onto a baked potato for a new way to serve it! As a bonus, potatoes offer fewer calories and greater nutrient density than buns. Add Better Than Bacon Topper and prepared CCB Dip for the ultimate loaded baked potato—these flavours pair perfectly with the smoky, BBQ flavours of the seasoning.

Ingredients

  • 4 Russet potatoes
  • Sea Salt, to taste
  • 1 tbsp olive oil
  • 2 cups Slow Cooker Pulled Pork
  • 1 pkg Pulled Pork Seasoning
  • 1 cup ketchup
  • 1⁄2 cup vinegar
  • 1⁄2 cup brown sugar
  • 1⁄4 cup water
  • 5 lbs (2.5 kg) boneless pork shoulder or butt roast

Preparation

  1. Wash and scrub potatoes; do not peel. Dry with a kitchen towel. Prick each a few times with a fork.
  2. Brush with oil, then sprinkle with Sea Salt. Place in Multipurpose Steamer and microwave for 5–7 min, until easily pierced with a fork. Or, place potatoes directly on oven rack and bake in preheated 400° F oven until fork-tender, about 45 minutes to 1 hour. Turn spuds over half way through baking.
  3. Slice potatoes across the top and top with prepared pulled pork.

Epicure Products Used

Nutritional Information

Per serving: Calories 410, Fat 14 g (Saturated 4 g, 0 0 g), Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 48 g (Fiber 5 g, Sugars 10 g), Protein 24 g.

Perfectly Balance Your Plate

Serve with 2 cups leafy greens with 1⁄2 tbsp Epicure Dressing and a squeeze of lemon juice.