Pulled Pork

Potato Boats with Pulled Pork

Serves 14-18 (depending on amount of pork used)

2 pounds (or more) Baked Skins Potato Boats
1 large onion
1 whole pork shoulder, 5 to 7 pounds
Salt and freshly ground black pepper
1 can Chipotle Peppers In Adobo Sauce
24 ounces water
6 ounces apple cider vinegar
2 tablespoons brown sugar

1. Preheat oven to 300˚ F.

2. Peel the onion and cut it into wedges. Lay wedges in the bottom of a large Dutch oven.

3. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

4. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in water and vinegar.

5. Add brown sugar to the juice and stir in.

6. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it is not falling apart, return to the oven for another hour.

7. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it.

8. Place the Potato Boats in the oven and bake until golden brown or fry in oil until golden brown.

9. Place approximately 4 oz of pulled pork in each potato boat and top with your favorite toppings: sour cream, bacon and shredded cheddar are great!

10. Return any unused shredded meat to the cooking liquid, and keep warm until ready to serve. (You may also refrigerate the meat and liquid separately; remove hardened fat when cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.