YIELD: 24 servings
24 90 ct. Idaho potatoes, washed
5 lbs. pulled pork butt mirepoix
1 cup apple juice
1 cup cranberry juice
8 cups yellow onion, julienned
3 oz. butter
6 cups barbecue sauce
1 lb. cheddar cheese, shredded
- Roast potatoes on a baking sheet in 400°F oven for 35-40 minutes or until done. Remove and let cool. When cool, cut off top quarter of each potato and scoop out flesh, leaving about quarter inch all around.
- Roast off pork with mirepoix and fruit juices in a 350°F oven until it easily falls apart, about 5-6 hrs. When cool, remove fat and pull meat into shreds.
- Saute onion in butter over medium heat until carmelized to a nice golden brown.
- Deep-fry potato shells until golden brown. Divide into potato cavities. Mix pork with barbecue sauce and divide over the onions. Bake in 350°F oven for 35-35 minutes or to internal temperature of 150°F. Top with cheese before last 10 minutes of cooking.
Recipe from Executive Chef Richard Frost, St. Joseph's College of Maine/Bon Appetit Mgt. Co.
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