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

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

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.

Nutrition Facts

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

This recipe is as hearty as it gets. Part barbecued pork, part potatoes, the taters are as wholesome as they are delicious. My family can't get enough of this comforting dish. —Shannon Harris, Tyler, Texas

Recipe Creator