Teaching myself to cook, one recipe at a time.

Monday, April 15, 2013

Outlaw Potatoes

There’s a little barbecue joint near us.

We’re not sure what it’s called. The owners themselves don’t seem to really know what it’s called, either. In some places, it’s “Taste of Texas,” and in others, it’s “Texas BBQ Joint.” Neither are particularly imaginative, but I don’t really mind because their food is pretty good.


One thing on their menu is a concoction called, “Outlaw Potatoes.” It’s a baked potato smothered in sour cream, cheese, green onions, and either pulled pork or chicken.

This is my own version of it.

I did this first part the night before, since I want dinner to be ready when I got home today and didn’t really want to wait forever. Anyway, last night, I coated russets in olive oil, sprinkled them with coarse kosher salt, and put them in an oven. The foil underneath was to catch oil as it dripped.


After an hour, they were soft when squished, so I took them out, let them cool, and refrigerated them.

Next, I prepared the slow cooker Texas pulled pork. First, put some vegetable oil in the crock pot. I was using brand new measuring spoons because most of mine have mysteriously (and maddeningly) disappeared from my kitchen over the last month or so. I have no idea where they’ve gone and this is driving me absolutely crazy. Two sets, practically obliterated. *sigh*


Next, put a chunk of pork in there. The recipe said to do four pounds, but this piece here was that big and seemed like far too much.


So I cut it in half


And only put half in the crock pot. The other half went in the freezer. I think I’ll be making jambalaya soon with it.


Now for the sauce. Here’s some barbecue sauce (Famous Dave’s, of course).


Normally I like to mix up the sauce separately, but this time around I didn’t want to dirty any extra dishes, so I put it right on the pork.


Then I added some apple cider vinegar.


And chicken broth (I always use reduced sodium, if I can).



We’re just getting started. Here’s a bit of brown sugar added to the pot:


A bit of yellow mustard:


Some Worcestershire sauce:


Some chili powder:


Some dried thyme:


And finally, some minced garlic:


I had waited until this point to mix it together, but now was a good time for that.


Lastly, I chopped an onion and added that.



And with that, I put the lid on it and put it in the fridge overnight. In the morning, I took it out and plugged it in.

After I got home from work that afternoon, it smelled amazing. This is what it looked like:


Remarkably fork tender.


Just a few minutes of shredding with two forks, and this is what it looked like.


Now for the assembly. First, I sliced a potato lengthwise, heated it up in the microwave, and pushed the ends toward each other to open it up a bit.


Added some plain Greek yogurt (healthier than sour cream!), shredded cheese, and chopped green onions. They probably would have added crumbled bacon at the Taste of Texas, but I didn’t think it would really add a ton so I didn’t bother.


Then, finally, I topped everything with the pulled pork.



Very delicious.


An easy dinner, and a satisfying one. Very flavorful and filling.

And very easy. Perfect for a weeknight.

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