BBQ Pulled Pork Stuffed Potatoes

I made these BBQ pulled pork stuffed potatoes last Tuesday and they’re honestly one of those meals that feels way more impressive than the effort you put in. The pork cooks itself while you do other things and the potatoes just need some foil and heat.

Why You’ll Love This Recipe

• The pork tenderloin stays ridiculously moist after 4 to 6 hours in the crock pot with that soda mixture
• You get to use your hands to shred meat with forks, which is weirdly satisfying
• Baking potatoes wrapped in foil at 400 °F means they steam themselves into submission
• The garlic powder on the potato skins gets this slightly crispy thing going that I didn’t expect but now I can’t skip
• One pork tenderloin that’s about 1 to 1.5 pounds feeds four people easily, maybe with leftovers
• Everything’s done in stages so you’re never stressed or juggling ten pans at once

The Story Behind This Recipe

I needed something for Tuesday nights when I get home late and don’t want to think. Slow cooker pork felt obvious but I got tired of just eating it from a bowl with rice or whatever. My mom used to do stuffed potatoes with chili so I thought why not BBQ pulled pork instead.

The first time I tried it I forgot to save enough sauce for mixing back in after shredding and the pork was kind of dry and sad. Now I always use about half the KC Masterpiece® BBQ Sauce Mix & Dry Rub mixture at the start and keep the rest for later. That second addition right at the end is what makes it taste like you actually tried, not like you just dumped things in a pot and hoped.

What You Need

You need 1 package of KC Masterpiece® BBQ Sauce Mix & Dry Rub because it’s got both the flavor and that slight thickening thing happening when it mixes with liquid. A can of soda is what you’re mixing it with—I used Coke but root beer works too, anything with sugar that’ll break down the meat. The pork tenderloin should be about 1 to 1.5 pounds, not bigger or it won’t cook through in time.

4 large baking potatoes are your vehicle here. Russets work best because their skin crisps up and they’ve got enough starch to hold their shape after you scoop some out. Oil for rubbing is just whatever you have—I used olive oil but vegetable works fine. Salt and garlic powder go on the skins before wrapping, and don’t skip the garlic powder because that’s where the flavor actually lives on the potato part.

Aluminum foil is mandatory for wrapping each one tight. 1 cup of shredded cheese is your call on type—I did cheddar but my friend Sarah uses pepper jack and says it’s better. 1 cup of sour cream for topping, and chopped chives because they make it look like you care. You’ll also need about half the remaining barbecue sauce from the package for mixing back in after you shred, which is the step I screwed up the first time.

How to Make BBQ Pulled Pork Stuffed Potatoes

Mix the KC Masterpiece® BBQ Sauce Mix & Dry Rub with the soda in a bowl until it’s all dissolved and kind of syrupy. Pour half of this over your pork tenderloin and make sure it’s coated on all sides. Don’t use it all now—you need the rest later and this is important.

Transfer the pork with whatever sauce is clinging to it into your crock pot. Cook on low heat for 4 to 6 hours and just leave it alone. Around hour 3 I started smelling that sweet tangy smell and heard a gentle bubbling, which meant things were breaking down right.

About 30 minutes before the pork’s done, take it out and shred it with two forks. It should pull apart without any real effort—if you’re fighting it the meat’s not ready yet. Return the shredded pork to the crock pot and pour in most of the remaining barbecue sauce, not all of it because you’ll want some for drizzling later. Stir it gently so every shred gets coated and let it sit in there absorbing everything until the timer goes off.

While that’s happening start your potatoes. Rub each one with oil all over, then sprinkle salt and garlic powder on every surface. I noticed if you skip the oil the seasonings just fall off in the foil. Wrap each potato tightly in aluminum foil—like really tight, no gaps—and put them straight on the oven rack at 400 °F for 45 to 50 minutes.

When the timer beeps turn the oven off but leave the potatoes inside for another 5 minutes. This is where they finish steaming themselves into that creamy texture without getting dried out on the edges.

Cut the tops off each potato and scoop out about a third of the inside, leaving walls thick enough that they won’t collapse when you load them up. Fill each cavity with BBQ pulled pork until it’s mounded over the top. Add shredded cheese, a dollop of sour cream and a drizzle of that extra sauce you saved. Sprinkle chopped chives over everything and you’re done.

What I Did Wrong the First Time

I used all the sauce mixture at the beginning because I thought more sauce equals more flavor always. Wrong. The pork came out of the slow cooker pork basically swimming in liquid that had gotten thin and watery after 5 hours, and when I shredded it there was nothing left to mix back in.

The meat was technically cooked and tender but it tasted flat, like boiled pork with a hint of BBQ instead of actual pulled pork. Now I split that sauce mixture in half no matter what and the second addition after shredding is what makes it actually taste like something you’d want to eat. That’s the difference between dry sad meat and stuff you’d put on a food blog I guess.

BBQ Pulled Pork Stuffed Potatoes

By Emma

Prep:

5 min

Cook:

4h 45min

Total:

4h 50min

Servings:

4 servings

Ingredients

• 1 package KC Masterpiece® BBQ Sauce Mix & Dry Rub
• 1 can soda
• 1 pork tenderloin, about 1 to 1.5 pounds
• 4 large baking potatoes
• Oil for rubbing potatoes
• Salt, to taste
• Garlic powder, to taste
• Aluminum foil
• 1 cup shredded cheese (any preferred type)
• 1 cup sour cream
• Chopped chives, for garnish
• Additional barbecue sauce, about half remaining from package

Method

1. 1 Mix the KC Masterpiece® BBQ Sauce Mix & Dry Rub with the soda in a bowl. Pour half of this mixture over the pork tenderloin, coating it well to get the flavor soaking in.
2. 2 Transfer the pork with the sauce into a crock pot. Cook on low heat for 4 to 6 hours, listening for a gentle bubbling sound and smelling the aroma develop as the pork falls apart slowly.
3. 3 About 30 minutes before the pork finishes cooking, take it out of the crock pot. Using forks, shred the meat finely—this usually feels tender and juicy at this point. Return the shredded pork to the crock pot and pour in most of the remaining barbecue sauce. Stir gently to mix the sauce into the meat and let it finish absorbing that flavor until done.
4. 4 While the pork is nearing completion, prepare the baked potatoes. Rub each potato thoroughly with oil, then sprinkle salt and garlic powder over the surface, making sure every bit is covered. Wrap each potato tightly in aluminum foil to trap steam and bake them directly on the oven rack at 400 °F for 45 to 50 minutes. When the timer beeps, turn the oven off but keep the potatoes inside for another 5 minutes. This lets them set perfectly without drying out.
5. 5 Once baked, cut off the tops of the potatoes and scoop out about a third of the flesh, leaving sturdy walls. Fill each cavity generously with shredded pork, then add cheese, sour cream, and a drizzle of additional barbecue sauce. Finish with a sprinkle of chopped chives to give a fresh, herbal pop.

Nutritional information

Calories

620

Protein

52g

Carbs

52g

Fat

22g

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Tips for the Best BBQ Pulled Pork Stuffed Potatoes

Don’t open the crock pot lid to check on the slow cooker pork before hour 4 because every peek drops the temperature and adds another 20 minutes to your cook time. I learned this when I kept lifting it to smell things and the pork took almost 7 hours instead of 5.

The potato flesh you scoop out doesn’t need to go to waste. I smash it with a little butter and garlic powder and eat it while I’m assembling everything, which is honestly one of the better parts of making this.

If your shredded cheese is clumping up when you sprinkle it, it’s too cold straight from the fridge. Let it sit on the counter for 10 minutes while the potatoes finish baking and it’ll distribute way more evenly over the hot pork without turning into one solid mass that slides off.

Wrapping those potatoes really tight in the foil matters more than I thought. The first time I left gaps at the ends and the skins came out kind of leathery instead of steamed soft underneath, even though the insides were fine.

Serving Ideas

I put these next to a simple green salad with ranch because the vinegar cuts through all that richness and you don’t need much else on the plate.

Sometimes I make extra BBQ pulled pork and keep it separate so people can add more if they want, which my brother always does because he thinks I’m stingy with portions. Corn on the cob works too if it’s summer and you’ve got fresh stuff, just butter and salt.

A cold beer or iced tea is what I drink with this, nothing fancy. The sweetness in the soda-cooked pork makes you want something crisp and not sweet to balance it out.

Variations

You can swap the pork tenderloin for a pork shoulder if you’ve got more time, like 8 hours on low, and it’ll shred even easier but it’s fattier so drain some liquid before mixing the sauce back in. I did this once when tenderloin was expensive and it worked but felt heavier.

Using pulled chicken instead of pork cuts the cook time to about 3 hours on low and tastes lighter, which is good if you’re not in a red meat mood. The texture’s different though, more stringy and less melt-in-your-mouth.

Sweet potatoes instead of russets give you that orange flesh and a sweeter base, but then the BBQ sauce flavor competes with the potato sweetness and I found it kind of muddled. If you try it use less sauce or pick a spicier rub to balance things.

Pepper jack cheese instead of cheddar adds a kick that my friend Sarah swears by. I tried it and she’s right but it’s not for everyone, especially if you’ve got kids who don’t like spice.

FAQ

Can I use a different BBQ sauce instead of KC Masterpiece® BBQ Sauce Mix & Dry Rub?
You can but you’ll need to adjust because the mix has that dry rub component built in that thickens as it cooks. If you use bottled sauce add a tablespoon of brown sugar and some smoked paprika to get close to the same flavor depth.

How do I know when the pork tenderloin is fully cooked in the crock pot?
It should shred apart easily with two forks and reach an internal temperature of at least 145°F, though after 4 to 6 hours on low it’ll be way past that and falling apart on its own. If you’re fighting the meat with your forks it needs more time.

Can I make the stuffed potatoes ahead of time?
You can bake the potatoes and cook the pork the day before, then store them separately in the fridge. When you’re ready to eat just reheat the pork on the stove with a splash of water and warm the potatoes in a 350°F oven for 15 minutes before stuffing them.

What if I don’t have aluminum foil for wrapping the potatoes?
You can bake them unwrapped but rub them with extra oil and the skins will get crispier and drier instead of that steamed texture. They’ll still work for stuffing but the walls might be a little tougher to bite through.

How long does leftover BBQ pulled pork last in the fridge?
About 3 to 4 days in an airtight container and it actually tastes better the next day after the flavors have sat together. I reheat it in the microwave with a damp paper towel over it so it doesn’t dry out.

Can I freeze the pulled pork?
Yeah it freezes great for up to 3 months. Let it cool completely first, then portion it into freezer bags and squeeze out all the air. Thaw it in the fridge overnight and reheat gently on the stove.

What size should my crock pot be for this recipe?
A 4-quart slow cooker works for a 1 to 1.5 pound pork tenderloin without crowding. If you’ve only got a bigger one that’s fine, the pork will just sit in more space and cook the same way.

Why did my potatoes come out hard in the middle after 50 minutes?
They were probably too big or your oven runs cold. Add another 10 to 15 minutes and check by squeezing them through the foil—they should give easily when they’re done.

Can I cook the potatoes in the microwave instead of the oven?
You can but you’ll lose that garlic powder flavor on the skins and they won’t have the same texture. Microwave them for about 8 to 10 minutes on high if you’re in a rush, but don’t expect the crispy steamed thing that happens in foil.

What type of soda works best with the BBQ sauce mix?
Coke adds a caramel sweetness, root beer gives it a spiced undertone and Dr Pepper makes it a little fruity. I’ve tried all three and they all work, just pick what you’ve got in the fridge or what flavor sounds good.

Do I really need to save half the sauce mixture for later?
Yes because if you dump it all in at the start it gets watery and weak after hours of cooking. That second addition after shredding is what makes the pork actually taste like BBQ instead of boiled meat with sauce memories.

How do I keep the potato walls from collapsing when I stuff them?
Leave at least a half-inch of flesh attached to the skin when you scoop, maybe more if your potatoes are on the smaller side. If you scoop too thin they’ll cave in under the weight of the pork and toppings.

Can I use pre-shredded cheese from a bag?
You can but it’s coated with anti-caking stuff that makes it melt weird and sometimes gritty. Shredding a block yourself takes 2 minutes and melts way smoother over the hot pork.

What if my pork tenderloin is bigger than 1.5 pounds?
Add another hour to the cook time, maybe more, and check that it shreds easily before you pull it out. A 2-pound tenderloin might need closer to 7 hours on low to get that fall-apart texture.

Why does my sour cream look curdled on top of the hot potato?
It’s just separating from the heat which happens with dairy. Let the stuffed potatoes cool for a minute or two before adding the sour cream, or use Greek yogurt instead which holds up better to heat.

Can I add vegetables to the crock pot with the pork?
You can throw in some onion slices at the start if you want but they’ll basically dissolve into the sauce after 5 hours. I tried carrots once and they turned to mush that looked weird mixed with the shredded pork.

How do I reheat a fully assembled stuffed potato?
Wrap it in foil and put it in a 350°F oven for about 20 minutes until the cheese melts again and the inside is hot. Microwave works too but the potato skin gets rubbery, which I hate.

What if I don’t have chives for garnish?
Green onions work the same way or just skip it entirely. The chives are mostly for color and a little oniony bite but the potato tastes fine without them if you’re out.

Can I use this same slow cooker pork method for sandwiches instead of potatoes?
Yeah that’s basically what I do with any leftover pork because it’s already perfectly sauced for piling onto buns. Add some coleslaw on top and you’ve got a whole different meal from the same batch.