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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Pulled Pork Potato Bites

Satisfy your appetite with these bites brought to you by your grill.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 24 people


Main Ingredients

  • 12 small white potatoes
  • 1 tbsp. canola oil
  • 0.5 tsp. kosher salt
  • 2 cup finely chopped smoked pork butt
  • 1 tbsp. Kingsford® BBQ Sauce Mix and Dry Rub
  • 0.25 cup Kingsford® Original Smoked Hickory Barbecue Sauce plus sauce for drizzling
  • 0.5 cup shredded mozzarella cheese

Additional Tools

  • 1 vegetable grilling basket

1 Food Prep

Place your potatoes in a medium bowl and toss them with canola oil and kosher salt.

2 Grill Prep

Fuel: We recommend using Kingsford® Original Charcoal Briquets and adding 2–3 chunks of Kingsford® Wood Chips with Hickory or Cherry or your favorite smoking wood to the charcoal.

Method: Direct-Heat Grilling

Temp: 400°F (Medium 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 potatoes in a vegetable grilling basket and place it on the grill. Cover the grill and allow the potatoes to roast for approximately 45 minutes until fork tender, turning them periodically with tongs.
  • Remove your potatoes from the grill and allow them to cool.
  • Slice your potatoes lengthwise. Use a ⅛ or ¼ tsp. measuring spoon to scoop the flesh from the centers of the potato halves, leaving ¼” of potato around the edges and bottom.
  • Combine your smoked pork, dry rub, sauce and cheese in a medium mixing bowl and blend well. Stuff the centers of your potatoes with the smoked pork mixture.
  • Return your potatoes to the grill, placing them cut side up on your cooking grate. Cover the grill and allow the stuffed potatoes to cook for 5 minutes until heated through. Drizzle with additional barbecue sauce and serve immediately.

Clint Cantwell

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from YUM This is an excellent recipe. Two of my very favorite things, potatoes and pulled pork. The recipe says for 24 people, but 6-8 people can finish these off with no problem.
Date published: 2023-08-18
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