Step 1

Preheat your pellet grill or smoker to 375°F. You can also use an air fryer for this if you'd rather, and your air fryer is big enough.

Step 2

Coat the washed and dried potatoes with the olive oil. Place onto foil and sprinkle with the salt on all sides.

Step 3

Poke some holes in the potatoes so they don't explode while cooking. Thank me later.

Step 4

Cook in your preferred cooking tool until a wooden skewer can be easily inserted all the way through the potato. This will vary based on your cooking method, the outside temperature, and how big your potatoes are.

Step 5

While the potatoes finish cooking, reheat your smoked pulled pork.

Step 6

When the potatoes are done, remove the tops and scoop out the insides.

Step 7

Mix with the butter, sour cream, half the cheddar cheese, and the chives. Carefully spoon this mixture back into the potatoes.

Step 8

Heap the shredded pork shoulder on top and top with the rest of the shredded cheddar cheese.

Step 9

Place back into your cooking tool of choice and let it cook for about 10-15 minutes, or until all the cheese is melted and the insides are hot.

Step 10

Remove and enjoy! Drizzle with your favorite BBQ sauce, if desired.