Preheat the oven to 375°F.
Pierce the pork a few times all over then coat in yellow mustard and generously season with, paprika, garlic powder, chili powder, cayenne pepper, onion powder, brown sugar, kosher salt and black pepper.
Place the pork in a large Crock Pot then add a couple splashes of liquid smoke. Cover and cook on high for about 5-6 hours until the pork is fork tender. Pull apart once tender and lightly toss in your favorite barbecue sauce.
Clean and dry your potatoes and poke them about 8-10 times using a fork. Rub the potatoes with a little canola oil and sprinkle generously with salt. Bake for about 50-60 minutes or until they are cooked through. Let them sit until they are cool enough to handle. Once cooled, slice the potatoes in half lengthwise.
Use a metal spoon to scoop out a majority of the baked potato into a medium sized Tupperware dish, leaving about 1/4 inch thick edges of potato around the skin. Save the potato mash for another recipe.
Set the skins on a baking sheet and brush the inside with melted butter and lightly season the potatoes with a little salt, paprika and chili powder. Bake the skins for about 2-ish minutes until slightly crisp. Remove from the oven.
Top each potato with about 2 oz or so of the smoked pulled pork. Drizzle all of the potato skins with additional BBQ sauce and then top each with a generous helping of shredded cheese, green onion and crispy fried onion.
Turn the oven down to 365°F. Place the baking sheet with the loaded potato skins into the oven and bake until the cheese is completely melted on top of the potato skins. Top the finished potato skins with chopped sliced green onions, enjoy!