You've had a stuffed baked potato. But have you had a barbecued spud loaded up with Ibérico Coppa carnitas? Top it with crispy fried onions, cheddar, ranch, and chili crisp, for the most decadent stuffed baked potato on the planet.
- 1 31-42 oz. Campo Grande Ibérico Coppa
- 4 cups orange juice
- 3 cloves garlic
- 2 Tablespoons of your favorite red meat rub
- 1 white onion, cut into fourths
- 8-10 large white potatoes, depending on the size of the Coppa
- Freshly ground black pepper
- 4 red onions, julienned
- ½ cup extra-virgin olive oil, divided
- 4 teaspoons cornstarch
- ½ cup barbecue sauce
- 1 lb. grated cheddar cheese
- Ranch dressing
- Fly By Jing Chili Crisp
- ½ cup chopped cilantro
- Heat grill to 250ºF. Cook Coppa for 3 hours (covered), basting it with orange juice every hour and flipping to help cook evenly.
- After 3 hours, place the Coppa in a deep metal baking pan with remaining orange juice, white onion, garlic, and red rub. Cover the pan with foil and cook for another 3 hours (covered), until the meat falls apart and you can easily shred it with your hands.
- Once you remove the meat off the grill, rub potatoes with olive oil, season with salt and pepper, and wrap them in foil. Cook on the grill until soft and cooked through.
- While the potatoes are cooking, heat remaining olive oil in a large saucepan on medium heat. In a large bowl, toss onions in cornstarch and add to the pan. Cook until brown and crispy and remove from the pan, placing on a paper towel to cool.
- Shred the carnitas and mix with barbecue sauce.
- To build the stuffed potatoes, make a slit in each potato without cutting all the way through, like you would a stuffed baked potato. Fill with cheese, coppa carnitas, another layer of cheese, and top with the fried onions. Then add ranch and chili crisp, and sprinkle with cilantro. ¡Buen provecho!