Name: Pulled Pork Taters
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
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

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

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

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4 | 9 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:6 hours

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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

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Directions

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.

Meanwhile, scrub and pierce potatoes. Bake at 400° until tender, 50-55 minutes.
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.
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.