Description

A stress-free, interactive meal setup where guests build their own plates using slow-cooked pulled pork and baked potatoes with a variety of toppings, perfect for feeding a crowd.

Ingredients

Scale

3–4 lbs Pork Shoulder (Boston Butt)
1/4 cup BBQ Rub (paprika, brown sugar, garlic powder, onion powder, salt, black pepper)
1 large Onion, sliced
1–2 cups BBQ Sauce
2 tablespoons Apple Cider Vinegar
8–10 large Russet Potatoes
4 tablespoons Butter
1 tablespoon Sea Salt
2 cups Shredded Cheddar Cheese
1 cup Sour Cream
1/4 cup Chives, chopped
1–2 Jalapeños, sliced
4–5 Green Onions, sliced
1 cup Cranberry Sauce
2 cups Coleslaw

Instructions

Pat the pork shoulder dry and rub it thoroughly with the BBQ rub mixture.
Place sliced onions in the bottom of a slow cooker, set the pork on top, pour in apple cider vinegar, cover, and cook on low for 6-8 hours until fork-tender.
Remove pork from slow cooker and shred using two forks or a hand mixer. Discard fat and bones.
Mix shredded pork with 1 cup of BBQ sauce (add more if desired) until coated but not soupy. Keep warm in the slow cooker on ‘warm’ setting.
Preheat oven to 400°F (200°C). Scrub potatoes, poke with a fork, rub with butter/olive oil, and sprinkle with sea salt.
Bake potatoes for 45-60 minutes until soft all the way through.
Arrange serving bowls with pork, potatoes, and all toppings on a table or counter.
Let guests build their own plates and serve immediately.

Notes

You can make the pork up to 2 days ahead and store in the fridge. Do not freeze baked potatoes as they become grainy when thawed. For a low-carb option, serve pork over cauliflower rice or in lettuce cups. Ensure BBQ sauce and rub are certified gluten-free if needed.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/2 cup pork, 1/2 po
Calories: 450
Sodium: 600
Fat: 20
Carbohydrates: 40
Fiber: 4
Protein: 25

Keywords: pulled pork, baked potato bar, game day food, slow cooker recipe, crowd pleaser, easy dinner, party food