When Chef Marcus thinks of 4th of July, he thinks of classic American BBQ! But just because pulled pork is a classic dish, it doesn't mean that you have to stick to the basic BBQ sandwich! Since the pork is made ahead of easy prep the day of, think of ways that you can spice up other classic areas of the menu. As an example, Chef added some of his pulled pork to a baked potato, making this traditional side into a premium offering and high profit item! Try this idea on your menu this holiday, and share it with us on Instagram @SyscoAtlanta!
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- Preheat oven to 400°F.
- Score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds). Be sure to cut through skin and fat but not into the meat. Then, pat the meat dry and rub all over with 1 Tbsp each of salt and pepper, and whatever additional seasonings you desire.
- Place in a roasting pan skin side up and put into 400°F oven on the bottom rack for 20 minutes.
- Remove the pork butt from the oven, and reduce heat to 225°F. Fill the roasting pan halfway with water or stock.
- Return the pork butt to 225°F oven and cook until tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F. This should take 7 to 8 hours total.
- Remove pork but from oven and transfer to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
- Pull pork apart and keep warm until ready to serve.
The Meaty Loaded Potato
- Season the uncooked potatoes to preference, then cook potatoes in 425°F oven for about 1 hour, until they are tender enough to prick the skin with a dinner fork. Keep warm until ready to serve.
- Cut open potato and top with a heaping pile of pulled pork. Add in bacon, cheddar cheese, sour cream, or any other traditional loaded potato toppings
- Serve piping hot!