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
Pulled Pork Taters
Test Kitchen Tips
Pulled Pork Taters
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
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.
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