This recipe has been a house favorite at Big Bob Gibson Bar-B-Q in Decatur, Alabama, for two decades. Add pulled pork shoulder to a plate-size, overloaded potato and this is a meal that only the heartiest appetites can tackle!
When you have leftover barbecue, it’s best to refrigerate it in as large pieces as possible, to retain moisture. To reheat, put the meat in a baking dish and cover with foil. Reheat in a 300ºF oven until the internal temperature of the meat reaches 145ºF, about 1 hour.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?