Meals (Pulled Pork Taters)

By chefbobby

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

Preparation

Step 1

1) 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.

2) Meanwhile, scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender.

3) 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.

4) 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.