Ingredients:

• 6 (6-ounce) Idaho® baking potatoes
• ½ boneless pork shoulder, (about 3 lbs.)
• 1 bunch green onions, finely chopped till the white part
• 1 cup shredded extra-sharp cheddar cheese
• 1 cup BBQ sauce

• 2 tablespoons vegetable oil
• 2 teaspoons minced garlic
• 1 ½ cup ketchup
• 1 cup cider vinegar
• ½ cup firmly packed brown sugar
• 1 can, fire roasted tomatoes, diced (14.5 oz. can)
• 3 tablespoons Worcestershire sauce
• 2 tablespoons Yellow mustard
• 2 teaspoons soy sauce
• 2 teaspoons chili powder
• Tabasco sauce or favorite hot sauce (to taste)

Directions:

1. Remove boneless pork shoulder from package.
2. Place in slow cooker with 1 inch of chicken stock and 1 cup of BBQ sauce in bottom.
3. Cover and cook on low for 4-6 hours or until fork tender.
4. Remove from slow cooker and allow to cool slightly.
5. Shred meat with two forks adding a few ounces of the cooking liquid back into the shredded meat to keep moistened. Keep warm
6. Shredded BBQ Pork, as needed, about 4 oz. per potato
7. Pierce Idaho® potatoes with a fork a few times; then place the washed and pierced Idaho® potatoes onto a cookie sheet and cook the potato in a preheated 350 oven for about an hour or until all potatoes are fully cooked.
8. For the BBQ sauce, in a medium saucepan over medium-high heat, warm the vegetable oil. Add the garlic and cook for 1 minute or until the garlic turns golden. Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil. Reduce heat and simmer low about 15 minutes. Use either a blender to puree thoroughly or a blender wand in the pan