Lunch: Pulled Pork Taters Recipe
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 potatoes
1 tablespoon cornstarch
1 tablespoon cold water
6 tablespoons butter
1-1/2 cups (6 ounces) shredded cheddar cheese
6 tablespoons sour cream
Instructions
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 for 6 to 8 hours or until meat is tender.
Meanwhile, scrub and pierce potatoes. Bake at 400 ° for 50-55 minutes or until tender.
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 for 2 minutes or until thickened. 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; sprinkle with cheese. Top with sour cream.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |