Pulled Pork Loaded Baked Potatoes

Prep the Meat  

• Prep over Reynolds Kitchens^® Butcher Paper for easy clean-up, score the pork shoulder 
• Mustard as a binder, then season 

Fire Up the Smoker  

• Preheat smoker to 250°F, using oak wood 

Smoke Phase   

• Place shoulder in the smoker fat side up 
• Smoke for 4 hours unwrapped 

Braise  

• After 4 hours, place the pork shoulder in a Reynolds Kitchens^® Utility Pan
• Add in apple juice, BBQ sauce and BBQ seasoning, then cover with Reynolds Wrap^® Heavy Duty Foil
• Place the utility pan back into smoker set to 300°F for 2-3 more hours 

Baked Potato  

• Clean the outside of the potato under running water 
• Pierce the potato with a fork, rub with oil and salt 
• Wrap potato in Reynolds Wrap^® Heavy Duty Foil and place into smoker set to 300°F for 2-3 hours 

Build Loaded Potato  

• Uncover the Reynolds Kitchens^® Utility Pan and shred the pork
• Remove potato from Reynolds Wrap^® Heavy Duty Foil, slice and fluff the inside 
• Top with butter, sour cream, cheese, and pulled pork 
• Drizzle BBQ sauce over top 
• Garnish with bacon crumbles and green onions