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Pulled Pork Taters

This recipe is as manly as it gets, part meat, part potatoes—completely delicious. If there’s ever a time to be jealous of a potato, it’s now. —Shannon M Harris, Tyler, Texas

6 ServingsPrep: 15 min. Cook: 6 hours

Ingredients

1 boneless pork loin roast (2 to 3 pounds)
1 medium onion, chopped
1 cup ketchup
1 cup root beer
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Louisiana-style hot sauce
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground mustard
6 large potatoes
1 tablespoon cornstarch
1 tablespoon cold water
6 tablespoons butter
1-1/2 cups (6 ounces) shredded cheddar cheese
6 tablespoons sour cream

Directions

Place roast in a 5-qt. slow cooker. Top with onion. Combine the
ketchup, root beer, vinegar, Worcestershire, hot sauce, salt, pepper
and mustard; pour over top. Cover and cook on low for 6 to 8 hours
or until meat is tender.
Meanwhile, scrub and pierce potatoes. Bake at 400° for 50-55
minutes or until tender.

2 of 2

Pulled Pork Taters (continued)

Directions (continued)

Remove pork; shred meat with two forks. Skim fat from cooking juices;
transfer to a large saucepan. Bring liquid to a boil. Combine
cornstarch and water until smooth; gradually stir into the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Return meat to cooking juices; heat through.
With a sharp knife, cut an "X" in each potato; fluff with a fork. Top
each with butter and pork mixture; sprinkle with cheese. Top with
sour cream. Yield: 6 servings.

Nutrition Facts: 1 serving equals 795 calories, 29 g fat (18 g saturated fat), 145 mg cholesterol, 1,677 mg sodium, 89 g carbohydrate, 7 g fiber, 44 g protein.

Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.