Cajun Pulled Pork Potato Skins w/ Shredded Mozzarella
2-3 pound pork loin
2-3 T Patter Fam Heatnik Red Cajun Rub
1 quart apple juice (water can be substituted)
1 – 12 oz. bottle Patter Fam Carolina Pit BBQ Sauce
3 – large Idaho potatoes
3 TOlive oil
Kosher salt to taste
1 cup Mozzarella Cheese
Slow cook 2-3 pounds of pork loin for 6-8 hours until it can be easily shredded. Toss the meat in a bowl with Patter Fam Carolina Pit BBQ Sauce. Set aside.
Wash and dry 3 large Idaho Potatoes. Drizzle with Olive Oil and season the outside with Kosher Salt. Wrap each potato in aluminum foil. Bake the potatoes at 500 degrees for 1 hour 15 minutes until tender. Remove and let cool enough to handle (approximately 20 minutes). Remove the foil. Slice each potato in half.
With a tablespoon, carefully remove most of the potato flesh from inside leaving
about 1/4” attached to the skin. The removed potato flesh can be used for mashed
potatoes in another dish.
Season the potatoes with a little salt and pepper. Fill the cavity with seasoned
BBQ pork. Top with mozzarella cheese and place in a 400 degree oven for 5
minutes to melt the cheese.