When enjoying your favorite game, and especially when enjoying The Big Game, it is almost imperative to have tasty morsels for your plate (It also works fabulously to keep Uncle Jerry’s mouth busy so he can’t yell at the TV). Some real basics when it comes to the fare offered at the game include meat and potatoes. This delicious recipe has the best of both. Try these Texas Touchdown Taters and I promise you or your guest won’t be dissapointed (But, make a double batch…you know, for Uncle Jerry).
Texas Touchdown Taters Recipe
Prep Time: 20 minutes Cook Time: 5 hours
Ingredients
5 pounds bone-in pork shoulder roast, trimmed well 1 can (6 ounces) tomato paste 1/4 cup cider vinegar 1 cup Stubbs® Original Bar-B-Q Sauce 1/3 cup Stubbs® Bar-B-Q Spice Rub 6 baking potatoes, cooked 1/2 cup sour cream 1 package (8 ounces) shredded Cheddar cheese Chopped fresh cilantro, as garnish
Instructions
Place trimmed pork in slow cooker. Mix vinegar, tomato paste, and Spice Rub in small bowl. Rub the spice mixture over entire surface of pork. Cover. Cook 5 hours on HIGH or until pork shreds easily with a fork. Transfer pork to large bowl. Using 2 forks, shred pork. Drain pork juices- reserving 1 cup. Mix reserved juices with Bar-B-Q Sauce. Pour over pork; mix well. Cut cooked potatoes in half lengthwise. Scoop out some of the potato flesh in the center to make a well. Spoon about 1/3 cup of the shredded pork in the hollowed portion of each of the potato halves. Place potatoes on large, shallow, foil-lined baking pan. Top pork with shredded cheese. Broil potatoes until cheese is melted and lightly browned. Spoon sour cream into small resealable plastic bag. Cut a small piece from one of the bottom corners of the bag. Close bag tightly, then pipe lines down the center of each potato to resemble football laces. Garnish with chopped fresh cilantro, if desired. Serve potatoes with remaining pulled pork on the side, if desired.
