Los Angeles Angels

In Southern California, a loaded spud is quickly becoming a ballpark favorite. Our take on the ultimate baked potato features a whole grilled spud, split open, piled high with smoky pork shoulder, and loaded with toppings you’d find in your favorite taqueria.

Let's get grilling

1 In a small bowl, combine the brown sugar and all of the spices. Rub on all sides of the pork and set aside.
2 To prepare the grill for smoking, configure charcoals using the snake method, and add Kingsford™ Wood Chips with Hickory along the line of coals.
3 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.
4 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.
5 Check the temperature of the grill every hour, adding more charcoal and wood chips as needed to maintain heat.
6 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.
7 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.
8 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.
9 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.
10 Top each with about 3/4 cup of pulled pork and garnish with cilantro.

Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.
Cooking for 4 people


  • dark brown sugar
    2 tablespoons
  • kosher salt
    1 tablespoon
  • black pepper
    1 teaspoon
  • garlic powder
    1 teaspoon
  • onion powder
    1 teaspoon
  • smoked paprika
    1 teaspoon
  • cayenne pepper
    ¼ teaspoon
  • pork shoulder
    1 7-pound
  • large baking potatoes
  • butter
    4 tablespoons
  • plus 2 tablespoons sour cream
    ¼ cup
  • jalapeño pepper, thinly sliced
  • shredded cheddar cheese
    1 cup
  • large avocado, diced
  • freshly chopped cilantro, for garnish
  • Kingsford™ Wood Chips with Hickory

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