Boil potatoes, season and mix your potatoes
When your pork is warm enough to touch, get your fork or use your fingers to get your pork pulled.
Add your bbq sauce.
Add around 1 1/2 cup veggies.
Add the potatoes as the top layer.
Bake in the oven until slightly crisp with bubbling juices.
Add your cheese and place back into oven.
Boil 2 1/2 pounds potatoes.
Pull off the amount of skins you want or leave them on.
Mash potatoes up.
Add: 1/2 cup Heavy Cream, Sea Salt, Pepper, 1 cup Sour Cream and blend. You can always add a little more of the Heavy or Sour Cream for a smoother mix, but you want to make sure you don't make it too smooth because you want it to keep its form.
Shred around 2 1/2 pounds pulled pork and mix your favorite BBQ sauce. (I used Kansas City Style Cattlemans BBQ sauce) or enough to coat 1/2 of the bottom of the casserole dish.
Add around 1 1/2 cup of veggies on top of the pulled pork layer. I used a little corn and a little broccoli. I didn't want to take away from the meat and potatoes with veggies.
Add your layer of potatoes. Bake at 350 degrees around 30/45 minutes until the top of the potato layer is slightly crusty with bubbling juices from the side.
Sprinkle some cheese and let sit for about 10 minutes. Cut up and serve.