Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire has moved to Kingsford Country. The all-new features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

Pulled Pork Potato Bites

  • Yields: 24 Servings
  • Cook time: 50 minutes
  • Prep time: 20 minutes


Main Ingredients
  • 12 small white potatoes
  • 1 tablespoon canola oil
  • 1/2 teaspoon kosher salt
  • 2 cups finely chopped smoked pork butt
  • 1 tablespoon your favorite BBQ dry rub seasoning
  • 1/4 cup KC Masterpiece® Barbecue Sauce plus sauce for drizzling
  • 1/2 cup shredded mozzarella cheese
Additional Tools
  • 1 vegetable grilling basket


Prepare grill for medium-high heat cooking, approximately 400°F. Once the charcoal has come to temperature, add 2–3 chunks of your favorite smoking wood to the briquets.

Place potatoes in a medium bowl and toss with canola oil and Kosher salt. Place potatoes in a vegetable grilling basket and place on the grill. Cover the grill and allow the potatoes to roast for approximately 45 minutes until fork tender, turning them periodically with tongs.

Remove the potatoes from the grill and allow them to cool. Slice potatoes lengthwise. Use a 1/8 or ¼ tsp. measuring spoon to scoop the flesh from the centers of the potato halves, leaving ¼ inch of potato around the edges and bottom.

Combine chopped pork, dry rub, sauce, and cheese in a medium mixing bowl and blend well. Stuff the centers of the potatoes with the smoked pork mixture. Return the potatoes to the grill, placing them cut side up on the main cooking grate. Cover the grill and allow the stuffed potatoes to cook for 5 minutes until heated through. Drizzle with additional barbecue sauce and serve immediately.

  1. Credit: Clint Cantwell