BBQ Stuffed Baked Potatos {Slow Cooker, Gluten Free & Paleo}

BBQ Stuffed Baked Potato

This has become one of our new favorite recipes. I’m even planning on making this one evening for our group that’s going snow skiing in a few weeks. It is so easy to just throw all of the ingredients in a crock pot in the morning and when it’s time to eat you have BBQ that is fall apart tender with lots of flavor with a hint of smokiness – it’s awesome! Then all you have to do is bake some potatoes, set out some fixin’s, and you’re in business 🙂

There is a strong debate about weather potatoes are Paleo or not, but we happen to eat them. If you don’t eat baked potatoes, you can simply replace it with a sweet potato or make BBQ pulled pork sandwiches using my Paleo Hamburger Bun recipe 🙂 If you get a chance to make this I would love to hear your feedback!

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*HERE is the link to my Sweet & Tangy Paleo BBQ Sauce. When making this recipe, I mix all of the ingredients in a mixing bowl (without heating) then put the amount called for in the crock pot. Then, I simmer the rest of the BBQ sauce as directed just before serving with dinner.
*HERE is a dairy free sour cream recipe that we just love if you are dairy free!

Shredded BBQ Sandwiches
 
Ingredients
BBQ Pulled Pork:
  • 3-4 Lb. Boneless Pork Shoulder or Pork Loin (NOT to be confused with Pork Tenderloin!)
  • ¼ tsp. Sea Salt
  • ¼. tsp. Ground Pepper
  • 1 Tbsp. Natural Liquid Smoke
  • 1 C Paleo BBQ Sauce (*See link above)
  • 1 Tbsp. Chili Powder
  • 2 Cloves Garlic, minced
  • 1 Onion, chopped
  • ½ C Apple Cider Vinegar
  • ¼ C Coconut Palm Sugar
Baked Potatoes:
  • 4 Idaho Potatoes (or as needed)
  • Sea Salt (about 1 tsp.)
  • Garlic Powder (about ½ tsp.)
  • Olive Oil or Melted Coconut Oil, to coat
Instructions
BBQ Pulled Pork:
  1. Grease your slow cooker or line with a slow cooker liner. Add the pork shoulder to the crock pot.
  2. In a small bowl, mix together the salt and pepper and rub evenly over the pork.
  3. In another bowl, mix together the liquid smoke, BBQ sauce, chili powder, garlic, apple cider vinegar, and coconut palm sugar. Pour over the pork shoulder and add the onion.
  4. Cover and cook on low for 8 to 10 hours or on high for 5 - 6 hours.
  5. Shred with two forks and serve.
Baked Potato:
  1. Preheat oven to 350 degrees.
  2. Wash potatoes thoroughly under cold running water then dry them.
  3. Using a fork or knife, poke 8 - 12 holes into the potatoes to allow moisture to escape.
  4. Place potatoes in a bowl and lightly coat with oil. Then, sprinkle lightly with sea salt and garlic powder and toss to coat.
  5. Place potatoes directly on oven rack and bake 1 hour. If making more than 4 potatoes you may need to increase the cooking time by up to 15 minutes.

this post is part of Allergy Free Wednesdays

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3 responses to “BBQ Stuffed Baked Potatos {Slow Cooker, Gluten Free & Paleo}

  1. LOVING this recipe! I have only made 1 stuffed baked potato in my life (I know, what is my deal?!) and I really want to eat more of them 🙂 Thank you for the healthy inspiration! Can’t go wrong with BBQ, right??? 😉

    • Thanks Sammi!I’m really loving stuffed baked potatoes right now and the BBQ is awesome – hope you like it as much as us 🙂

      -Cassidy

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