Jacquiline
We have a mini gong in our living room that we bring out for football season. That’s right, a gong!
When our team scores our daughter who is 2 1/2 has the privilege of ringing the gong and screaming, TOUCHDOWN!!!! As you can imagine, it’s a pretty big hit! Pun intended. Ha!! And while the football game is going the smell of this loaded pulled pork casserole is wafting through my house screaming, EAT ME!!
This loaded pulled pork casserole has me feeling all the good comfort food feels, It’s filling and savory with all of it’s creamy potato, cheesy bacon goodness!! For some reason I associate football with potatoes. Perhaps it is because potatoes are considered an in season “winter” food or its because when I go to a pub to watch a game or a football party I inevitability gravitate toward the potato skins and loaded baked potatoes. I just can’t resist!!
For this dish I thought, why not make a combo potato skin/loaded bake potato? This baby is loaded with LOTS of shredded cheddar cheese, crisp bacon,and juicy pulled pork. All topped with my favorite homemade BBQ sauce from The Neelys. So so so good!! The sauce is savory and not at all over powering like some bbq sauces can be. Just how I like it!
The casserole is definitely a weekend dish. It takes a little time, due to the crock pot but that just means it will fill your kitchen with a heavenly smell of anticipation. Most of the prep work can be done while the pork is cooking. Once the pork is finished you just have to shred it, layer it with the potatoes, pop it in the oven, and you’re done! Enjoy friends!
- 1 1/2 pounds pork shoulder, fat trimmed
- 1/2 cup water
- 4 medium sized potatoes I used Russet, but use whatever you have on hand.
- 4 slices bacon
- 2 cups shredded cheddar cheese
- 4 Tablespoons butter
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 1/2 cup ketchup Try to use a more "natural" ketchup without high fructose corn syrup. It will taste so much better!
- 1/4 cup water
- 2 Tablespoons apple cider vinegar
- 2 1/2 Tablespoons light brown sugar
- 2 1/2 Tablespoons sugar
- 1 teaspoon fresh ground pepper
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- Place pork and water in a slow cooker. Cook on high for 3-4 hours, or low for 6-8 hours.
- When the pork has 45-60 minutes left start the prep work for the rest of the casserole OR just wait until the pork is finished.
- Make BBQ sauce then set aside.
- Wrap the whole potatoes in wet paper towels or microwaveable cloth sack. Microwave for 3-5 minutes, or until fork tender. Set aside to cool.
- While potatoes are cooling, cook the bacon and then chop into bite sized pieces.
- When the potatoes are cool enough to touch, scoop out the insides of the potato into a large bowl. Add in the bacon pieces, shredded cheese, butter, salt, and pepper. Stir with a stand mixer or with a large spoon until well combined-think baked potato consistency.
- In a greased medium sized casserole dish, spread the potato mixture in an even layer.
- On a large cutting board, or in your stand mixer shred the pork and place in a large bowel.
- Stir the pork and BBQ sauce together until well combined. In an even layer, spread the pulled pork over your potatoes.
- Cook covered in a 400 degree oven for 40 minutes.
- Top with green onions and sour green if desired. Enjoy!
