Pork Potato Boats or Planks, Pulled

By á-12389

This recipe is Dairy-Free, Nut-Free, and Egg-Free, and it can be Gluten-Free / Grain-Free, and Soy-Free. Though this recipe veres sharply into omnivorous territory, I invite all vegans and vegetarians to use the potato plank idea as a base for your favorite topper … they really are yummy!

Ingredients

• 2 Large Baking Potatoes (I used Russets)
• 1 Tablespoon Olive or Grapeseed Oil
• 1 Large Garlic Clove, crushed (about 1/2 to 1 teaspoon of the jarred stuff)
• 1/4 Teaspoon Salt
• Pulled Pork (your favorite recipe or my easy recipe below)
• Sliced Black Olives, to garnish

Preparation

Step 1

For the Boats:

Bake the potatoes in the oven or microwave, if you are in a hurry. Scoop out the white flesh, leaving 1/4 to 1/2 inch of the white stuff (reserve the flesh for another recipe, such as soup or mashed potatoes).

This step is optional for the boats: Combine the oil and garlic in a small dish. Brush the tops and insides of the boats with the oil-garlic mixture. Sprinkle the boats with salt. Place the potatoes in the oven, and broil for about 3 to 5 minutes, or until the boats just begin to brown.

Fill the boats with the pulled pork and top each boat with the sliced olives. If desired, return the boats to the oven and broil them for a minute or two.

On the first go around, we simply scooped out the potato flesh, piled the pork in, and ate. But after trying the roasted potato planks, I think giving the skins a quick roast is a good optional step to seal in some flavor.

For the Planks:

Preheat your oven to 400 degrees.

Peel your potatoes, if desired or required. Slice the potatoes lengthwise, so they are about 1/4 to 1/2 inch in width. You should end up with about 6 or so long, flat “planks.”

Place the potatoes on a baking sheet. Combine the oil and garlic, and brush them on the tops and bottoms of your planks. Sprinkle the tops of the the planks with salt.

Bake the potatoes for 15 minutes, flip, and return them to the oven for another 15 minutes. They should just lightly start to brown on both sides.

Top the planks with the pulled pork and garnish with sliced olives. Return them to the oven and continue to bake, or broil, for just a few minutes to make sure everything is heated through and crisped up to your liking.

Yields 2 meal-sized servings or 4 appetizer servings



Easy Crockpot Pulled Pork

* 1-3/4 to 2 lbs Boneless Pork Loin
* 1 Small to Medium Onion (sweet white or yellow), sliced into small wedges
* 2 Tablespoons Worcestershire Sauce (Lea & Perrins is GF in the U.S., and I believe Edward & Sons is GF)
* 1 Quart (4 cups) Chicken Broth
* Water
* 1 Bottle of Your Favorite Barbecue Sauce (I used an 18-ouncer; choose your BBQ sauce wisely if you have free-from needs)
* Salt
* Pepper

Place the pork in your slow cooker. Sprinkle the onions over top, and drizzle on the Worcestershire. Pour in the chicken broth, and add enough water to cover the pork.

Set that baby on low for 8 hours. (I actually left mine for 10, and it was tender and delicious).

Remove the pork from the crockpot and shred it using two forks. Remove the liquid from the crockpot (I reserved mine for use as a broth in other recipes), and return the shredded pork to the crockpot. Pour in the barbecue sauce and stir until it is well combined. Season with salt and pepper to taste.

Note: I hate recipes that don’t tell you how much salt and pepper, but in this case, it really depends on the barbecue sauce you are using. I added 1/4 teaspoon of salt, but next time would increase it a touch and use a bit more fresh ground pepper.

Leave the slow cooker on low or warm, and allow the pork to cook with the sauce for another hour. Your pork is ready!

Yields way more pork than you need for a batch of these jumbo boat