Pulled Pork — Place half of the sliced onion at the bottom of the slow cooker.
Pulled Pork — Stuff the pork shoulder with garlic cloves.
Pulled Pork — Season the entire pork shoulder with 2 tsp. garlic salt and 2 tsp. black pepper.
Pulled Pork — Place the seasoned pork in the slow cooker on top of the sliced onion.
Pulled Pork — Cover the pork with the remaining sliced onion.
Pulled Pork — Pour the beer (or broth/water) around the pork. Ideally, the liquid should fill the slow cooker 2/3 of the way.
Pulled Pork — Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours.
Pulled Pork — When done, carefully remove the pork from the slow cooker with tongs and place in a large bowl.
Pulled Pork — Discard the cloves, bone, fat, and any remaining liquid, onions, and grease from the pot.
Pulled Pork — Allow the pork to cool until comfortable to handle (about 10 minutes).
Pulled Pork — Using two forks, shred the pork apart until the entire roast is pulled.
Pulled Pork — Return the shredded pork to the slow cooker.
Pulled Pork — Mix the chopped onion and 3/4 cup of the BBQ sauce into the pork.
Pulled Pork — Cover and heat on high for 1-3 hours until onions are soft (or keep warm on low until potatoes are ready).
Mini Loaded Potatoes — Preheat oven to 425°F.
Mini Loaded Potatoes — Place potatoes in a bowl or large freezer bag and toss with vegetable oil, 1 tsp. garlic salt, and 1 tsp. black pepper until evenly coated.
Mini Loaded Potatoes — Spread potatoes on a baking sheet and place in the preheated oven.
Mini Loaded Potatoes — Bake for 20-25 minutes, flipping and rotating potatoes halfway through, until tender when pierced with a fork.
Mini Loaded Potatoes — Remove from oven and let cool until comfortable to handle.
Mini Loaded Potatoes — Slice each potato in half (or slice off the top for smaller potatoes).
Mini Loaded Potatoes — Using a melon baller or small spoon, scoop out the cooked potato flesh, leaving 1/4-inch thickness of skin to hold the shape.
Mini Loaded Potatoes — Place the scooped potato flesh into a mixing bowl.
Mini Loaded Potatoes — Add sour cream, 1/2 cup shredded cheddar cheese, and 2 tablespoons of chopped chives to the bowl and mix thoroughly until combined.
Mini Loaded Potatoes — Transfer the potato filling to a pastry bag or large freezer bag with the corner cut off.
Mini Loaded Potatoes — Pipe the filling into the potato skins, filling generously.
Mini Loaded Potatoes — Top each filled potato with pulled pork, a drizzle of BBQ sauce, and a sprinkle of remaining cheddar cheese.
Mini Loaded Potatoes — Broil in the oven for 2-4 minutes until the cheese is bubbly and golden.
Assembly — Transfer filled potatoes to a serving platter.
Assembly — Serve warm topped with additional sour cream and a drizzle of BBQ sauce.
