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Two-for-One Recipes || Shredded Pork Stuffed Japanese Potatoes

What I really love about this recipe is that I can quickly throw it together in the morning and then by dinner time, I have not one yummy meal ready but I’m prepped for two! (The second recipe will be Carnitas Fajita Bowls, tune in next week for the recipe)
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: loaded potatoes, shredded pork, stuffed potatoes
Servings: 4 Stuffed Potatoes
Calories: 363kcal
Author: Jen Pinkston


  • 3-4 lb Pork Shoulder or Pork Butt or any cut that has good fat in it
  • 1 cup vegetable broth or water can work too
  • 1 tablespoon olive oil
  • 1 onion diced
  • 4 garlic cloves chopped
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Garnish: Fresh Oregano or hot sauce


  • Drizzle the olive oil over your pork and even spread your seasonings.
  • Sprinkle the fresh garlic and onion over the top.
  • Place in a crockpot on low for 5-6 hours until it easily shreds apart.
  • Completely shred pork and then place back in the crockpot liquid (trust me, this is the good stuff).
  • Set oven to 400 degrees and bake the japanese potatoes for 1 hour or until a knife can easily pierce depending on the size.
  • Salt and Pepper (and butter, if you’re like my husband) your potato
  • Take half of your pulled pork with the liquid and place in a glass airtight container and freeze or refrigerate.
  • Top each potato with a mound of the shredded pork and fresh oregano.


If you’d like to pair it with roasted cauliflower, this is the recipe I used: https://minimalistbaker.com/how-to-roast-cauilflower/


Calories: 363kcal | Carbohydrates: 6g | Protein: 41g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 139mg | Sodium: 1009mg | Potassium: 799mg | Fiber: 1g | Sugar: 2g | Vitamin A: 718IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 3mg