YIELD: 24 servings 24 90 ct. Idaho potatoes, washed 5 lbs. pulled pork butt mirepoix 1 cup apple juice 1 cup cranberry juice 8 cups yellow onion, julienned 3 oz. butter 6 cups barbecue sauce 1 lb. cheddar cheese, shredded Roast potatoes on a baking sheet in 400°F oven for 35-40 minutes or until done. Remove and let cool. When cool, cut off top quarter of each potato and scoop out flesh, leaving about quarter inch all around. Roast off pork with mirepoix and fruit juices in a 350°F oven ...

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