Pulled Pork Taters Recipe
Pulled Pork Taters Recipe photo by Taste of Home

Pulled Pork Taters Recipe

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This recipe is as manly as it gets, part meat, part potatoes—completely delicious. —Shannon M Harris, Tyler, Texas
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:6 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving equals 795 calories, 29 g fat (18 g saturated fat), 145 mg cholesterol, 1677 mg sodium, 89 g carbohydrate, 7 g fiber, 44 g protein.


  1. 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.
  2. Meanwhile, scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender.
  3. 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.
  4. 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.
Originally published as Pulled Pork Taters in Simple & Delicious August/September 2011, p45

Blush Wine

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

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Reviewed Apr. 15, 2014

"I followed this recipe to a T to use as pulled pork sandwiches. It cooked up nicely, and the texture was good but the flavor was too heavy with root beer, even after cooking it so long."

Reviewed Jul. 11, 2012

"Made this today and it was excellent!!! We used it more as a pulled pork sandwich than over the potatoes. Looking forward to trying it over potatoes!! I cut out 1/2 the salt (used only 1 tsp) and the flavor was still excellent. Another bonus, my kids didn't even notice the onion (which is rare!)If you're needing to shred boneless meat for a recipe, an excellent tip that I've found is to put it in your stand mixer. Shreds like a dream and in no time flat. Makes recipes like this a little easier. Will definately be making again, soon!!!!"

Reviewed Jul. 10, 2012

"[quote user="123Lon"] I see sugar isn't listed in the nutrition facts.[/quote]

Sugar is listed on nutrition labels as a subcategory of the carbohydrate.  We only list total carbohydrates, not the individual sugar and fiber break downs. Hope that helps.  You could use any dark soda in place of the root beer with good results."

Reviewed Jul. 10, 2012

"Leaving out the salt and using low sodium for the other ingredients would help lower the sodium content of this recipe. My question is, what could be used in place of root beer soda? I see sugar isn't listed in the nutrition facts."

Reviewed Jul. 9, 2012

"I had this at a church lunchon and it was a meal in itself. Had very good flavor."

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