Combine two tailgating classics into one ultimate pitmaster appetizer: Smoked Pigskins. Crisp potato shells are seasoned with sweet-and-savory BBQ rub, stuffed high with rich pulled pork, topped with sharp cheddar and crispy bacon, then returned to the smoker until melted and bubbly.

Whether you’re using fresh-smoked pork shoulder or utilizing leftover smoked pork butt, this crowd-pleaser delivers incredible texture contrast with every bite. Finish with a drizzle of tangy Kansas City BBQ sauce and a dollop of cool sour cream for maximum flavor impact.

Essential Tools

Digital Meat Thermometer Probe Apple or Pecan Wood Chunks Baking Sheet or Aluminum Half Pan Melon Baller or Spoon Silicone Basting Brush

Ingredients

Pork & Rub

3 lbs Boneless Pork Shoulder (cut into 2-inch strips) 3 tbsp Sweet BBQ Rub (brown sugar, paprika, garlic, onion, black pepper) 1/2 cup Apple cider vinegar (for spritz) 1/2 cup Apple juice (for spritz)

Potato Skins & Toppings

6 large Russet potatoes (scrubbed clean) 3 tbsp Melted butter or bacon fat 1 tbsp BBQ Rub 2 cups Sharp Cheddar cheese (shredded) 8 slices Thick-cut bacon (cooked crisp and crumbled) 1/2 cup Kansas City-style BBQ Sauce 1/2 cup Sour cream 4 whole Green onions (thinly sliced)

Directions

Pork Smoking Phase

Preheat smoker to 250°F with pecan or apple wood. Season pork shoulder strips generously with sweet BBQ rub. Place on grate and smoke, spritzing hourly with 50/50 cider vinegar and apple juice blend until internal temp reaches target and pork shreds easily.

⏱ 2 hours 45 mins 🔥 250°F 🌡 203°F

Potato Smoking Phase

Pierce russet potatoes with a fork. Place directly on the smoker rack alongside the pork for the final 1 hour to 1 hour and 15 minutes of cooking, until a probe inserts into center with zero resistance.

⏱ 1 hour 15 mins 🔥 250°F 🌡 210°F

Scoop and Crisp Skins

Shred finished pork shoulder with forks and toss with 1/4 cup BBQ sauce. Slice cooled potatoes in half lengthwise and scoop out flesh leaving a 1/4-inch shell. Brush inside and outside of potato skins with melted butter/bacon fat and sprinkle with BBQ rub. Increase smoker or grill temperature to 400°F and crisp empty skins for 10-12 minutes.

⏱ 15 mins 🔥 400°F 🌡 N/A

Load and Melt

Fill each crisp skin generously with warm pulled pork. Top each skin with shredded cheddar cheese and crumbled bacon. Return to 350°F smoker for 8-10 minutes until cheese is completely melted and bubbly.

⏱ 10 mins 🔥 350°F 🌡 165°F

Garnish and Serve

Remove pigskins from heat. Drizzle with remaining BBQ sauce, top with a dollop of cool sour cream, and garnish with sliced green onions before serving warm.

⏱ 5 mins 🔥 Off 🌡 N/A

Pit Notes

Choosing the Right Potato

Use thick-skinned Russet potatoes. Their low moisture and high starch content yield a sturdy, crisp shell that holds up to heavy meat and melted cheese without tearing or turning soggy.

Wood Selection for Pork

Mild fruitwoods like Apple or Cherry combined with Pecan impart a sweet, golden smoke flavor that complements pork shoulder and sweet rub without overwhelming the potato base.

Utilizing Leftovers

This recipe is a masterclass in using leftover smoked pork butt. If using pre-smoked pork, reheat the pork tossed with extra spritz or apple juice in foil at 250°F before stuffing into crisp shells.

Crisping Technique

Do not skip brushing the potato shells with melted butter or warm bacon fat before high-heat crisping. The fats heat rapidly on the potato skin to create an essential, crunch-worthy crust.

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