Tuesday, July 19, 2011

Stuffed to the Gills!

I don’t know about y’all, but I LOVE me some barbeque.  If there’s a Dickey’s in my line of vision, there’s a good chance I’m pullin’ over for some brisket.  When I’m in Houston, there’s NOTHING better than bbq from The Brisket House.  Ohmiword, y’all.  Heaven.sent.  Hands down, best there is.  I LOVE their beef brisket stuffed baked potatoes…one of my favorite comfort foods!!!  Since I don’t have a chance to get it very often…even when I am visiting…I start going through withdrawls. Well, I DID go through withdrawls…until I found this recipe!!!  It’ll never be Brisket House, but it comes pretty dang close!!!!!



2 tsp. dry mustard

1 tsp. salt

1/2 tsp. ground red pepper

1 {4-5 lb.} boneless pork butt roast, cut in half

2 tbsp. butter

1 large onion, chopped

1 {18 oz.} bottle spicy original bbq sauce {I used KC Masterpiece}

1 {12 oz.} bottle Baja chipotle marinade {I used Lawry’s…and I could only find it at Kroger’s!}

4 large baking potatoes

Vegetable oil

Kosher salt

Green onions, chopped


Ummmm…once again, no step-by-step pictures, but trust me when I tell you that it’s EASY to prep!  Rub the dry mustard, salt, and red pepper evenly over the pork.  Melt the butter in a nonstick skillet over med-hi heat.  Add the pork to the skillet and cook for 10 minutes or until it’s browned on all sides.

Place the onion and pork in a crock pot and add the barbeque sauce and marinade.  Cover and cook on HIGH for 7 hours or until pork is tender and shreds easily. 

About an hour before the pork is ready, wash the potatoes and use a fork to prick some holes in the sides of each.  Now coat each potato with vegetable oil {I used a little kitchen brush},sprinkle with kosher salt, and place directly on the middle of the oven rack.  Place a pan underneath the rack to catch the drippings :)  Bake on 350 for 1 hour.

Now it’s time to serve it up.  Remove your potatoes and slice ‘em open.  Stuff the heck out of it like you’d normally make your baked potatoes.  I like mine with butter {shocker, I know}, sour cream, and cheese.  Now take that aromatic, saucy chipotle pork, shred it, and stuff it right inside your potato…as much, or as little, as your hungry little heart desires.  Lemme just tell you that I didn’t go easy on my serving size.  Garnish with green onions and VOILA!


OH.MY.WORD.  If this doesn’t look good, I don’t know what does.  So flippin’ amazing.  We had SO much pork leftover though. I only ate one potato because it was filling as heck.  We saved the pork and ate it throughout the week…in potatoes, buns, you get the idea.  Or you could always freeze it and pull it out for an easy meal later on.  Whatever the case, you MUST try it soon!!  Especially if you like stuffed potatoes like I do :) 


We really know how to do it in Texas, don’t we?!??!


  1. Oh this sounds so good, I am pinning this to my Pinterest account.

  2. That looks divine!! Trying that asap! Love all the great recipes you've been posting lately! Thanks!!

  3. Okay, Wow! I follow your teaching blog and just discovered that you have this as well!!?? Oh my! I am a major foodie! Love Food Network and Giada..have 3 kids and teach first grade! I was just showing my hubby, (he's from North Carolina), this BBQ baked potato. We are drooling over it! I'll let ya know how mine turns out! Beg, Borrow and Steal! A teacher's motto! :) Thank you!!!!!