Pulled Pork Taters
TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 6 servings.
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
Ingredients
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1 boneless pork loin roast (2 to 3 pounds)
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1 medium onion, chopped
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1 cup ketchup
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1 cup root beer
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1/4 cup cider vinegar
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2 tablespoons Worcestershire sauce
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1 tablespoon Louisiana-style hot sauce
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2 teaspoons salt
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2 teaspoons pepper
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1 teaspoon ground mustard
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6 large russet potatoes
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1 tablespoon cornstarch
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1 tablespoon cold water
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6 tablespoons butter
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6 tablespoons sour cream
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1-1/2 cups shredded cheddar cheese
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Thinly sliced green onions, optional
Directions
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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.
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2.
Meanwhile, scrub and pierce potatoes. Bake at 400° until tender, 50-55 minutes.
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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.
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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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