Barbecue Baked Potatoes with Smoked Pork Shoulder

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

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