# https://www.kingsford.com/recipes/barbecue-baked-potatoes-with-smoked-pork-shoulder/?do_action=save-recipe #review-section

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: 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

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.

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