Big Boi From OutKast Introduces Cliff to Atlanta’s Food Scene
BBQ Pulled Pork Sweet Potato Skins
Total Time: 5 hours, Active Time: 45 minutes
- 3 pounds pork shoulder
- ½ cup Cajun seasoning
- 12 ounces beer (a blonde ale ideally)
- 2 cups pre-made BBQ sauce
- 4 large sweet potatoes
- 1 quart vegetable oil
- 2 cups all-purpose flour
- ½ white onion, sliced into thin rings
- 1 cup shredded Jack cheese
- Pickled jalapeños and scallions to garnish
- Heat your oven to 350 degrees. Rub the pork shoulder with the Cajun seasoning, pop it in a deep casserole dish, and pour the beer over it. Cover it tightly with foil, and let it roast for 4 hours. You can also do this in a slow cooker if you want. (Or you can buy pre-made BBQ pulled pork if you're feeling extra lazy.) When the pork is cooked, shred it, and mix with your BBQ sauce.
- Prick each sweet potato with a fork and then wrap tightly in foil. Then throw them on a baking sheet and place in the oven for an hour until cooked through. Slice each potato in half lengthwise and scoop out approximately half of the flesh.
- Heat the vegetable oil in a deep sauce pot until it reaches 375 degrees. Put the flour in a large bowl. Dredge each hollowed-out potato skin in the flour until evenly coated. Drop into the oil and fry for about 1 minute each until crispy, then let drain on a bed of paper towels. When the sweet potatoes are done frying, dredge the onion slices in flour and fry them, in batches, for 30 seconds, until golden brown. Let the onions drain on a paper towel too.
- Crank the oven to 450 degrees. Throw the sweet potato skins on a large baking sheet, stuff them to the brim and beyond with pulled pork. Distribute the Jack cheese evenly across the top of each potato. Bake for 10 minutes, until cheese is melty. Top with crispy onions, pickled jalapeños, sliced scallions, and a heavy drizzle of BBQ sauce, because there is no such thing as too much BBQ sauce.