Links to everything
Social media , Cookbooks, contact..
WANT EXCLUSIVE content and recipes??
Join my Patreon! links below !!
2 Russet Potatoes
1 block Salted Butter
3 Scallions (Chopped)
1 cup Shredded Monterey Jack
1 cup Cheddar Cheese
1 Pork Butt
1 carton Beef Stock
1 container. Sour Cream
1 pint Heavy Cream
3 cloves Garlic ( optional, garlic powder will do just fine)
1 tbsp Liquid Smoke ( optional ) if you have worsteschire sauce please use .
1 stick of Salted Butter
cup Beef Bouillon
Seasonings (Garlic Powder, Onion Powder, or whatever you prefer to taste!)
Pat dry your Butt.
Score your fat (slicing your fat into diamond cuts in order to ensure the meat doesn’t shrink and pull on itself). this step is optional, you can just sear the fat off as well.
Season your pork butt well.
Heat a Cast Iron Pan or Cast Iron Pot (making sure it’s deep enough to hold a lot of liquid) and sear all sides of the Pork Butt until they’re beautifully brown.
Add your Beef Stock to cover almost half of it in the pan. Slice your onion and garlic into nice chunks and add it to the stock. Season generously, add some more Bouillon and your Liquid Smoke, Butter and Vinegar cover and cook off at 350F for 3 hours.
Wash your Russet Potatoes!
Coat them in oil, season with salt and pepper and bake at 400F for 1 hour.
Once cooled, slice down the center and pinch both sides to help the scooping. Scoop a lot of the insides into a bowl and mash with a fork. Add in some of Butter and mix together.
Then add your Sour Cream and mix it together. add some of your cheese into this mixture (don’t put all of it, save some for topping) Season the potato mixture well. Add Heavy Cream to help everything combine. Slice your scallions and add to the mixture.
Mash two of your Potato Skins together. Add your filling to the skins (be generous!)
Add some of your shredded cheese.
Place the Potatoes in the oven at 400F for 10 – 15 minutes.
Next, but keep in the mind this step is optional …
Add your cooked Pork to a deep pan and shred apart on medium heat. Add some of the juice and broth you’ve cooked the Pork in. Then add your favorite BBQ sauce and stir, let the sauce cook and caramelize for about 2-3 minutes.
Top your Cheesy Twice Baked Potato with the BBQ Pulled Pork.
Drizzle some more BBQ sauce on it.
Add a lovely-sized dollop of Sour Cream.
Slice up some more scallion and garnish on top.