An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Barbecue Baked Potatoes with Smoked Pork Shoulder

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

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


  • 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


  • 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 and Kingsford® Wood Chips with Hickory throughout your charcoal for extra smokiness. Be sure to soak the chips in water for at least 30 minutes before spreading them onto the coals. Place a foil pan with hot water in the center of the snake.

Method: The Charcoal Snake

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

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.

For safe meat preparation, reference the USDA website.

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