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Pulled Pork Taters

 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


  • 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


  • 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.
Nutritional 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.