Ingredients: |
Ingredients: 4-6 PORKCHOPS (DEPENDING ON SIZE TO COVER BOTTOM OF POT) I’VE ALSO SUBSTITUTED WITH CHICKEN AND BEEF, WITH EQUALLY AWESOME RESULTS… THE PORK IS JUST #1
APPX 32-40 OZ OF BBQ OF CHOICE
4-8 POTATOES OF CHOICE, DEPENDING ON SIZE TO MAKE A LAYER
SEASONING OF CHOICE FOR THE MEAT
1 STICK OF BUTTER
SALT AND PEPPER
BAKED TATER FIXINS’ – BACON BITS, SHREDDED CHEESE, SOUR CREAM, BUTTER …ANYTHING
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Directions: |
Directions:1. FOR EACH TATER: MAKE A CUT INTOTATER NOT COMPLETELY THRU, FILL WITH A SLIVER OF BUTTER AND SPRINKLE OF SALT/PEPPER TO TASTE, THEN CLOSE AND WRAP IN A.FOIL
2. LAYER BONELESS PORKCHOPS ON THE BOTTOM OF THE POT SMOTHERED IN SEASONINGS AND A BBQ OF CHOICE, COVER THAT WITH A SHEET OF FOIL THAT’S LARGE ENOUGH TO GO UP THE SIDES OF THE POT TO THE LID
3. ARRANGE THE WRAPPED TATERS IN A LAYER ONTOP OF THE FOIL BARRIER, TRYING NOT TO STACK IF POSSIBLE, BUT NOT A HUGE DEAL IF YOU HAVE TO
4. SET ON HIGH FOR APPX 3:30 ON HIGH (3-4 DEPENDS ON CHOICE OF MEAT AND TATER COMBO; RUSSETS TAKE LONGER THAN GOLDS, AND BEEF TAKES LONGER THAN CHICKEN)
a. THAT’S IT, WALK AWAY AND COME BACK WHEN TIME IS UP… NO NEED TO CHECK, AND LOSE HEAT
i. MY POT AUTO KICKS TO KEEP WARM AFTER COOK TIME, SO REMEMBER TO TURN OFF OR TO KEEP WARM AFTER COOK TIME
5. WHEN DONE THE MEAT WILL SHRED LIKE PAPER WITH A FORK, AND THE TATERS MILDLY SOFT TO SQUEEZE
a. SIMPLY UNWRAP AND PLATE A TATER, TOP WITH PREFERRED AMOUNT OF PULLED BBQ, GARNISH AS LIKE AND SERVE
i. MY FAVORITE IS A LOADED TATER STYLE WITH SH. CHEESE, BACON BITS, A DRIZZLE OF THE POT BBQ SAUCE, AND RANCH …. BUT BE AS CREATIVE AS YOU LIKE AND ENJOY |
This recipe for Crockpot Pulled BBQ Taters is from