Recipes & Guides

Weekday Pork Butt & Loaded Baked Potatoes Recipe

Name: Weekday Pork Butt & Loaded Baked Potatoes
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 8-10
Cuisine: BBQ
Ingredients: Lane's Brisket Rub; Smoked Sweetness Rub by Rainer Foods; Chicago Blue BBQ Sauce by Old Southern BBQ; 1 Pork Shoulder (around 5 lb); Lane's "Itsa Vinegar" Sauce; Water; Combine equal parts for spritzing.; Lane's Brisket Rub; Chicago Blue BBQ Sauce by Old Southern BBQ; Russet Potatoes; Pulled Pork; Butter; Cheese, shredded; Chives or Green Onion; Sour Cream

Recipes

May 29, 2024

This is the ultimate meal! A loaded baked potato featuring this juicy and tasty pulled pork that can be made on a weekday!

Featuring Lane's Brisket Rub, Smoked Sweetness Rub by Rainer Foods, Chicago Blue BBQ Sauce by Old Southern BBQ & Lane's "Itsa Vinegar" Sauce from our "Smoke + Spice" BBQ box!

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Weekday Pork Butt & Loaded Baked Potatoes

Rated 5.0 stars by 1 users

Cuisine

BBQ

Servings

8-10

Prep Time

20 minutes

Cook Time

9 hours

This is the ultimate meal! A loaded baked potato featuring this juicy and tasty pulled pork that can be made on a weekday!

Featuring Lane's Brisket Rub, Smoked Sweetness Rub by Rainer Foods, Chicago Blue BBQ Sauce by Old Southern BBQ & Lane's "Itsa Vinegar" Sauce from our "Smoke + Spice" BBQ box!

Author:

Pitmaster Rosalie Pareja

Image of Weekday Pork Butt & Loaded Baked Potatoes

Ingredients

Pulled Pork Ingredients

Lane's Brisket Rub
Smoked Sweetness Rub by Rainer Foods
Chicago Blue BBQ Sauce by Old Southern BBQ
1 Pork Shoulder (around 5 lb)

Spritzer Ingredients

Lane's "Itsa Vinegar" Sauce
Water
Combine equal parts for spritzing.

Loaded Pulled Pork Baked Potatoes

Lane's Brisket Rub
Chicago Blue BBQ Sauce by Old Southern BBQ
Russet Potatoes
Pulled Pork
Butter
Cheese, shredded
Chives or Green Onion
Sour Cream

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Directions

Preheat your smoker to 250 °F using hickory wood.
Prepare the pork shoulder: Trim off any hanging pieces or hard fat (save trimmings for baked beans) and score the fat in a crosshatch pattern.
Apply Chicago Blue BBQ Sauce by Old Southern BBQ as a binder and season with Lane's Brisket Rub and Smoked Sweetness Rub by Rainer Foods.
Place on smoker, fat side up and smoke for 7 hours (until 170 - 180 °F internal temp).
Increase smoker temperature to 325 °F.
Prepare the potatoes: Add whole russet potatoes seasoned with Lane's Brisket Rub and a spritz of cooking oil to a sheet of foil. Wrap, pierce with fork, and place on smoker.
Place pork shoulder in a foil pan or grill safe dish and add 1/4 cup Lane's "Itsa Vinegar" Sauce and 1/2 can of cherry cola.
Cover pork shoulder with foil and smoke for an additional 1 hour or until internal temperature reaches 203 °F.
Remove potatoes, and slice down the middle.
Shred the pork butt, and prepare the baked potato toppings.
Top potatoes with pulled pork and your favorite toppings. Don’t forget a drizzle of Chicago Blue BBQ Sauce by Old Southern BBQ.

Recipe Note

Pro Tip: Notice we’ve prepared this recipe to be the perfect weeknight meal! Prepare the pork butt overnight to throw on the smoker first thing in the morning. In the late afternoon or early evening, the pork butt goes into its braising stage as well as roasting the potatoes.