Pulled Pork Taters
- 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 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
- Place roast in a 5-qt. slow cooker. Top with onion. Combine the ketchup, root beer, vinegar, Worcestershire, 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 400u0b0 until tender, 50-55 minutes.
- Remove pork; shred meat with two forks. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Return meat to cooking juices; heat through.
- With a sharp knife, cut an "X" in each potato; fluff with a fork. Top each with butter and pork mixture; top with sour cream. Sprinkle with cheese and, if desired, green onions.
pork loin, onion, ketchup, root beer, cider vinegar, worcestershire sauce, hot sauce, salt, pepper, ground mustard, potatoes, cornstarch, cold water, butter, sour cream, cheddar cheese, green onions
Taken from www.tasteofhome.com/recipes/pulled-pork-taters/ (may not work)