Pulled Pork Taters
This recipe is as hearty as it getsópart barbecued pork, part potatoes, but completely delicious Dovetailing Tip: Use the pork you cooked on day 1 for today's recipe.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 749
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 749
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 onion, 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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
