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Barbecue Baked Potatoes with Smoked Pork Shoulder

Name: Barbecue Baked Potatoes with Smoked Pork Shoulder
Prep time: 15 min
Cook time: 540 min
Total time: 555 min
Ingredients: 1 7 lb. pork shoulder; 4 large baking potatoes; 4 tbsp. butter; 0.25 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; 2 tbsp. dark brown sugar; 1 tbsp. kosher salt; 1 tsp. black pepper; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. smoked paprika; 0.25 tsp. cayenne pepper

To impress at the barbecue, cook up these baked potatoes topped with smoked pork shoulder, sour cream and all of your favorite fixings.

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1 Food Prep 5 min
2 Grill Prep 10–20 min
3 The Cook 10+ hrs

Cooking for people

Ingredients

1 7 lb. pork shoulder
4 large baking potatoes
4 tbsp. butter
0.25 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

Seasoning

2 tbsp. dark brown sugar
1 tbsp. kosher salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
0.25 tsp. cayenne pepper

1 Food Prep

Combine your seasoning ingredients in a small bowl. Rub your seasoning on all sides of the pork and set it aside until you’re ready to grill.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: The Charcoal Snake

Temp: 250°F (Low Heat) & 450°F (Hight Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your pork shoulder fat side up on the rack, cover with the lid and use the vents to keep the temperature up to a constant 250°F.
Smoke your pork for 8–9 hours, or until your pork reaches an internal temperature of about 205°F. Check the temperature of the grill every hour, adding more charcoal and wood chips as needed to maintain heat.
Carefully remove your pork from the grill and let it rest for at least 15 minutes before shredding into large chunks.
To cook your 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 your potatoes and wrap each one in foil. Place your potatoes over indirect heat, away from the coals and close the lid. Cook until the potatoes soften, about 1 hour and 30 minutes.
Transfer your potatoes to a cutting board. Cut a slit in the top of each one and divide your butter, sour cream, jalapeños, cheese and avocados between them.
Top each potato with about ¾ cup of pulled pork and garnish with cilantro.

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

For safe meat preparation, reference the USDA website.