Adam McKenzie is an elementary STEM teacher by day and backyard pitmaster by night. Passionate about the art of grilling, Adam loves using his variety of grills (charcoal, pellet and gas) to create delicious handcrafted food. He cooks from his suburban Denver home that he shares with his wife Isabel, their Goldendoodle Halley and two cats. A multi-generational Denver native, Adam loves the change of pace and focus that grilling provides in his time away from the classroomVISIT THISJEWCANQUE ON INSTAGRAM
1 cup Shredded pork shoulder
2 Russet potatoes
Cheddar cheese sauce (or shredded cheddar cheese)
Green onions- sliced
Bacon- chopped into bits
Head Country Bar-B-Q Sauce, The Original
1. Bake russet potatoes at 350°F for 90 minutes until soft when squeezed (cook on the grill or smoker for extra flavor).
2. Slice potatoes open with a fork.
3. Prepare toppings and layer them into the potatoes in the following order:
cubed butter, shredded pork, cheese sauce, green onions, bacon, and top with Head Country Bar-B-Q Sauce.