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Barbecue Baked Potatoes with Smoked Pork Shoulder
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- 2 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 7-pound pork shoulder
- 4 large baking potatoes
- 4 tablespoons butter
- ¼ cup plus 2 tablespoons sour cream
- 1 jalapeño pepper, thinly sliced
- 1 cup shredded cheddar cheese
- 1 large avocado, diced
- freshly chopped cilantro, for garnish
- Kingsford™ Wood Chips with Hickory
- In a small bowl, combine the brown sugar and all of the spices. Rub on all sides of the pork and set aside.
- To prepare the grill for smoking, configure charcoals using the snake method, and add Kingsford™ Wood Chips with Hickory along the line of coals.
- Place a foil pan with hot water in the center of the snake. Light about eight briquets in a chimney. When ready, pile all of the lit coals at the head of the charcoal snake. The coals will burn down slowly as the meat cooks.
- Place the pork shoulder fat side up on the rack, cover with the lid, and bring the temperature up to a constant 250°F, using the vents to regulate heat.
- Check the temperature of the grill every hour, adding more charcoal and wood chips as needed to maintain heat.
- Smoke for 8–9 hours, or until the internal temperature of the pork reaches about 205°F. Carefully remove from the grill and let rest for at least 15 minutes before shredding into large chunks.
- To cook the potatoes, remove the wood chips and prepare the charcoal fire for indirect cooking, situating the coals on one side of the grill. Preheat to 450°F.
- Wash the potatoes and wrap each one in foil. Place over indirect heat, away from the coals, and close the lid. Cook until the potatoes soften, about 1 hour and 30 minutes.
- Transfer the potatoes to a cutting board. Cut a slit in the top of each one and divide the butter, sour cream, jalapeños, cheese and avocados between them.
- Top each with about 3/4 cup of pulled pork and garnish with cilantro.
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