Preheat oven to 400-425°F. Wash and thoroughly dry potatoes.
In a large bowl, dissolve two tablespoons of salt in ½ cup of warm water. Place the potatoes in the bowl and toss so the exteriors are evenly coated in the salt water. Remove the potatoes from the salt water and pat dry.
Poke several holes in each potato with a fork to allow steam to escape. Rub olive oil over the entire surface of each potato and sprinkle with black pepper.
Place potatoes directly on the oven rack or a baking sheet with a wire rack. Bake for approximately 45-60 minutes, or until tender when pierced with a fork and the internal temperature reaches about 205°F.
While the potatoes are baking, warm up the leftover pulled pork in a medium saucepan over low heat. Stir occasionally to prevent burning. Add water, broth, or BBQ sauce if the pork seems dry.
Slice each potato lengthwise across the top, then gently press the ends inward to slightly open the potato. Add butter, if using, directly to the hot potato, followed immediately by shredded cheddar cheese. Note: baked potatoes will be hot and will lose some steam when opened, so use caution.
Top each potato with a generous portion of your warmed Dutch oven pulled pork, then finish with your choice of additional toppings. Serve immediately while everything is still hot.