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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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This recipe is as manly as it gets, part meat, part potatoesâcompletely delicious. If thereâs ever a time to be jealous of a potato, itâs now. âShannon M Harris, Tyler, Texas 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 |
Directions:
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. Yield: 6 servings.
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