Place the pork shoulder in the crockpot and season with salt, pepper, and chili powder. Cover and cook on low for 6 to 8 hours until the meat is fork-tender and easily shreds with a fork.
2 pounds pork shoulder
While the pork cooks, scrub the Russet potatoes and prick them a few times with a fork. Bake them in a preheated oven at 400°F for about 45-50 minutes until they are soft and the skins are slightly crisp.
4 large Russet potatoes
Once cooked, remove the pork from the crockpot and shred it using two forks. Mix in the BBQ sauce and minced garlic for added smoky flavor.
1/2 cup BBQ sauce, 3 cloves garlic
While the pork cools slightly, sauté the chopped onion in a skillet over medium heat until golden and caramelized, about 8 minutes. This adds a sweet depth to the filling.
1 large onion
Slice the baked potatoes in half lengthwise and carefully scoop out most of the flesh into a mixing bowl, leaving a small border to maintain structure.
4 large Russet potatoes
Mix the potato flesh with the shredded pork, sautéed onions, grated cheese, and a pinch of salt and pepper to taste. Stir until well combined and the cheese begins to melt.
4 large Russet potatoes, 1/2 cup BBQ sauce, 1 large onion, 1 cup cheddar cheese
Spoon the filling back into the potato shells, mounding slightly on top. Place them on a baking sheet lined with parchment paper.
Bake the stuffed potatoes in a preheated oven at 375°F for about 15-20 minutes until the cheese is bubbly and slightly browned on top.
Remove from oven and let sit for a few minutes to settle. Then, serve hot, garnished with fresh herbs if desired. Enjoy the crispy edges and flavorful, shredded interior!
