What happens when you identify three things you love to eat? Well, in this case, I put them all together and came up with the Pulled Pork Elote Baked Potato. Let me tell you, this did not disappoint one bit! It did involve a lot of work but the payout was Absolutely Money! Okay, let’s get into the recipe!

Pulled Pork Elote Baked Potato

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Prep Time 30

Cook Time 10

Total Time 10 30

Course Appetizer

Cuisine American

Ingredients

1 8-pound pork butt
1 Bottle of your favorite hot sauce
½ cup Your favorite pork rub
4-6 Large russet potatoes
Kosher Salt
Avacado

Elote

3 Ears of corn, roasted
2 Poblano peppers roasted
½ cup Mayo
¼ cup Sour Cream
½ cup Cotija cheese
1 Whole lime juiced
1 tbsp Lime Zest
1 tbsp Black Pepper
2 tsp Chili powder
¾ cup Chopped cilantro
1 tsp Kosher Salt
1 tsp Cumin
1 cup Shredded jack cheese

Instructions

Start off with a whole bottle of hot sauce in a cup. Make sure you have a BBQ Injector for this bbq. Pull your pork butts out of the fridge and get them prepped and patted dry. Once they are dry, place them on a wire rack, with a baking sheet underneath the wire rack, and fill your bbq injector up and begin to inject your pork butt in various places. Do it to your preference but make sure you do enough to make a difference.
Once they have been injected, place them in the fridge for 8-12 hours, typically overnight, and let them sit. Early the next day, pull them out of the fridge and leave them to sit for 45 mins and then pat them dry. Once you pat them dry, apply mustard on the whole surface area of the pork butt and season with your favorite BBQ pork rub.
Set your smoker up to 225 and add some applewood chunks for smoke. Place the pork butt on the smoker and then place an aluminum pan with 2 cups of water underneath for a drip pan/water pan.
After two hours of smoking check in on the pork butts and spritz with apple cider vinegar. Spritz every 45 mins to 1 hour until the pork butt reaches 165 internal temp.
When the pork butt reaches 165 remove from the smoker and place it in the drip pan or another aluminum pan and add 1 cup of beef broth, 1/2 apple juice and 1/4 Worcestershire sauce. Cover with aluminum foil and place back in the smoker for an additional 2 1/2 hours or 203-205 internal temp. Most importantly, probe tender.
Remove from the smoker at 203-205 (probe tender) and leave it wrapped in the pan and place in a cooler for a 3 hour rest.
During the 3 hour rest, get a large mixing bowl and place your russet potatoes in the bowl and add some olive oil and kosher salt. Toss them and then wrap them in foil and place them on the grill/smoker at 350 for one hour. Now time this where when you shred the pork your potatoes are ready and you can create this awesome recipe.
The first thing you want to do when you place the pork butt in the cooler for a 3 hour rest is make the elote. Roast corn and poblano peppers and then remove the corn from the cob and remove the blistered skin from the poblano pepper. In a large mixing bowl add the mayo and sour cream then the roasted corn, poblano pepper, cilantro, lime juice, lime zest, cotija cheese, jack cheese, chili powder, salt, pepper and cumin. Mix well and then place in the fridge until ready.
You should time your potatoes to be finished right before you shred your pork. Get your potatoes out and cut the top off the potatoes. Remove the internal soft potatoes and then shred the pork.
Build the delicious Pulled Pork Elote Baked Potatoes. I like to start off by filling with shredded pork as my foundation and then topping it off with the elote.
This is an amazing recipe and I hope you enjoy it!
Serve with family and friends!