I am excited to partner with Smithfield to “porkify” a classic tailgating recipe. While this post was sponsored, all thoughts and opinions are my own.
Football is a way of life in our house during the fall. I often joke that we have to stop doing any other activities so my husband can be near the TV when his favorite teams are playing. Of course, with every good game comes delicious tailgating food. Football is his arena and the food is where I play my role. I’d much rather be hanging out by the dip than yelling at the referee anyways. I like to take recipes that everyone is used to seeing at a tailgate and changing them up a bit. These BBQ pulled pork potato skins are the result of my plan to “porkify” a tailgate favorite.
So many of our tailgates have centered around delicious pulled pork sandwiches, coleslaw and baked beans. When creating this recipe, I decided to take all of those and pile them high on a potato for the ultimate appetizer.
Ingredients for BBQ Pulled Pork Potato Skins:
1 Smithfield Boneless Pork Shoulder Roast
1 Tbsp paprika
1 1/2 tsp smoked salt
3 roasted garlic gloves
1/4 tsp cayenne pepper
1 red onion
1 bottle pumpkin ale
4 russet potatoes, baked and halved
1 cup coleslaw
1 cup baked beans
3/4 cup cooking liquid
2 cloves garlic
5 Tbsp tomato paste
2 Tbsp grated onion
2 Tbsp molasses
1 Tbsp vinegar
1 tsp paprika
1 tsp chili powder
1/2 tsp cumin
Let’s Make It:
1) In a small bowl, combine paprika, salt, garlic cloves and cayenne pepper. Mix together to form a paste. Rub on outside of pork.
2) Place onion in bottom of slow cooker. Place pork on top of onions. Pour pumpkin ale around the pork. Cook on low for 10 hours. Shred with forks.
3) In a medium saucepan, combine BBQ sauce ingredients. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes, stirring occasionally.
4) Combine BBQ sauce and shredded pork. Top potato halves with shredded pork and baked beans. Bake in 375 oven for 10-15 minutes. Remove from oven and top with coleslaw.
These potato skins were a HUGE hit with out crowd. You could totally make all the parts the day before your tailgate and then assemble them on game day.
The Smithfield boneless pork shoulder is hand-trimmed and really easy to work with in the kitchen. You could easily cook the pork in a smoke or oven if you don’t have access to a slow cooker. Pulled pork is the perfect option for pretty much any game day recipe from sandwiches to nachos.
Do you have a favorite recipe that you have “porkified?” If so, you should enter the “Most Valuable Pork” sweepstakes by snapping a picture of your delicious dish and sharing it on Instagram or Twitter using #porkify and #contest. One lucky person will win the Ultimate Game Day Prize Package, including a Weber Smoker, BBQ Toolset, meat thermometr and other awesome tailgating essentials. For full sweepstakes details, recipes and “Porkifying” inspiration, visit here.
- 1 Smithfield Boneless Pork Shoulder Roast
- 1 Tbsp paprika
- 1 1/2 tsp smoked salt
- 3 roasted garlic gloves
- 1/4 tsp cayenne pepper
- 1 red onion
- 1 bottle pumpkin ale
- 4 russet potatoes, baked and halved
- 1 cup coleslaw
- 1 cup baked beans
- 3/4 cup cooking liquid
- 2 cloves garlic
- 5 Tbsp tomato paste
- 2 Tbsp grated onion
- 2 Tbsp molasses
- 1 Tbsp vinegar
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- In a small bowl, combine paprika, salt, garlic cloves and cayenne pepper. Mix together to form a paste. Rub on outside of pork.
- Place onion in bottom of slow cooker. Place pork on top of onions. Pour pumpkin ale around the pork. Cook on low for 10 hours. Shred with forks.
- In a medium saucepan, combine BBQ sauce ingredients. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes, stirring occasionally.
- Combine BBQ sauce and shredded pork. Top potato halves with shredded pork and baked beans. Bake in 375 oven for 10-15 minutes. Remove from oven and top with coleslaw.
This is a sponsored post written by me on behalf of Smithfield.