Pulled Pork Potatoes can be an easy meal when the pulled pork is made ahead of time. The pulled pork is tender, smokey, and very flavorful.

Early in the summer The Hardworking Husband and I hosted a party with friends and family. Several of the guests are on special diets and I was trying to come up with a main dish that everyone could eat or most everyone.

Some friends are gluten free and some friends are low carb and others are no grains. Sometimes it’s hard to find something that everyone can eat.

After thinking on it for some time, I came up with pulled pork. The people who aren’t gluten free, low carb, or grain free could do sandwiches and the people who had special diets could eat it without the buns.

I also smoked the pulled pork rather than cooking it in the instant pot or the slower cooker so everyone could put what they wanted on it. The condiments we had for them were BBQ sauces and pickles. But you can put whatever you want on them.

I would love to show you pictures of our party, but sadly I didn’t get a single one. I guess I’ll just have to throw another party when it isn’t blazing hot.

Currently we are experiencing 90+ temps for about a month now. It’s a record of number of 90+ degree days in a row. 23 broke the record and we are now on day 29. Us northerners don’t know what to do with all this heat.

We had leftover pulled pork from the party so I threw it in the freezer for a day like today. We have been watching Baby Girl (who isn’t a baby anymore) two evenings a week. Having her here for dinner sometimes makes it tricky to get dinner made. So having meat already cooked in the freezer makes for an easy dinner.

Just throw some potatoes in the oven and heat the pulled pork and you’ve got dinner. While the meat is low carb, the potato is not.

Yield: 0

Pulled Pork Potatoes

Ingredients

6-8 lb pork shoulder roast
2 Tbsp brown sugar
2 Tbsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chipotle powder
Hickory wood
baking potatoes for each person

Instructions

Pulled Pork

Preheat your smoker to 225 degrees. Add hickory wood.
Mix brown sugar, salt, garlic powder, onion powder, and chipotle powder together in a small bowl.
Rub roast with seasoning mix.
Place roast in smoke and leave for around 18-20 hours. For my smoker, I place a drip pan on the wrack under the roast. So it is not sitting in a pan. Depending on your smoker you may or may not need the drip pan.
Once the meat pulls apart easily, it is ready.