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Recipes // Appetizers // Pig Skins with Pulled Pork

Pig Skins with Pulled Pork

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The tender and flavorful pork inside the crispy potato skin and topped with crème fraîche is such a yummy its of food and a perfect ballpark fare!

Makes 20

Ingredients:
  • 1/2 tsp vegetable oil
  • 2 lb pork shoulder roast (you can ask butcher to cut this for you)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons apple cider vinegar
  • 1 cup chicken broth
  • 12 ounces beer
  • 4 tbsp light brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 1 teaspoon fresh thyme, chopped
  • 10 red medium sized red potatoes
  • vegetable oil for frying
  • crème fraîche (or you may substitute sour cream) for garnish
  • chives, chopped for garnish

Directions:

  1. Preheat oven to 300 degrees. Heat oil in an oven-proof Dutch oven over medium-high heat.
  2. Season pork shoulder with salt and pepper and sear all sides of pork about 2 minutes per side.
  3. Take pork out and set aside. In the same Dutch oven, add apple cider vinegar, chicken broth and beer and scrape brown bits from the bottom.
  4. Stir in the brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme and mix well to combine.
  5. Add pork, cover and put in oven until pork is tender, 3 hours.
  6. Remove the roast from the Dutch oven, and shred the meat using two forks. Return the shredded pork to the Dutch oven, and stir to combine with the juices.
  7. While pork is cooking, preheat oven to 400 degrees.
  8. Wash and scrub potatoes.
  9. Bake in oven at 400 (with no pan) for about 40 minutes or until done (turn over half way through).
  10. Remove potatoes from oven and cut in half.
  11. Scoop out the inside and set to the side.
  12. Heat oil to 375 degrees in a skillet about 1/2″ deep.
  13. Working in batches, fry potato skins until golden about 2 minutes per side.
  14. Fill skins with the pulled pork and top with crème fraîche or sour cream and chives.
     
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