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 until it easily falls apart, about 5-6 hrs. When cool, remove fat and pull meat into shreds.
Saute onion in butter over medium heat until carmelized to a nice golden brown.
Deep-fry potato shells until golden brown. Divide into potato cavities. Mix pork with barbecue sauce and divide over the onions. Bake in 350°F oven for 35-35 minutes or to internal temperature of 150°F. Top with cheese before last 10 minutes of cooking.
Recipe from Executive Chef Richard Frost, St. Joseph's College of Maine/Bon Appetit Mgt. Co.
