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Pulled Pork Taters

9 reviews
Total Time
Prep: 15 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Shannon Harris, Tyler, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 25, 2023

This recipe is as hearty as it gets—part barbecued pork, part potatoes, but completely delicious. My family can't get enough of this comforting, warm-you-up baked potato dish. —Shannon Harris, Tyler, Texas

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Test Kitchen Tips
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Three ounces (a serving the size of a deck of cards) of cooked sirloin steak, pork loin, tuna, chicken or turkey breast provides about 25 grams of protein.
  • Check out 30 more baked potato recipes you'll love.
    • Test Kitchen Approved

    Pulled Pork Taters

    Contest Winner
    9 reviews
    Prep Time 15 min
    Cook Time 6 hours
    Yield 6 servings

    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 russet potatoes
    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 6 tablespoons butter
    • 6 tablespoons sour cream
    • 1-1/2 cups shredded cheddar cheese
    • Thinly sliced green onions, optional
    Text Ingredients

    Directions

    1. Place roast in a 5-qt. slow cooker. Top with onion. Combine the ketchup, root beer, vinegar, Worcestershire sauce, hot sauce, salt, pepper and mustard; pour over top. Cover and cook on low until meat is tender, 6-8 hours.
    2. Meanwhile, scrub and pierce potatoes. Bake at 400° until tender, 50-55 minutes.
    3. Remove pork; shred meat with 2 forks and set aside. Skim fat from cooking juices; transfer juices to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Return to a boil; cook and stir until thickened, 2 minutes. Return shredded 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, pork mixture and sour cream. Sprinkle with cheese and, if desired, green onions.

    Nutrition Facts

    1 serving: 795 calories, 29g fat (18g saturated fat), 145mg cholesterol, 1677mg sodium, 89g carbohydrate (24g sugars, 7g fiber), 44g protein.

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