PULLED PORK POTATOES RECIPES

Name: Pulled Pork Taters
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings.
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; 6 tablespoons sour cream; 1-1/2 cups shredded cheddar cheese; Thinly sliced green onions, optional

PULLED PORK TATERS RECIPE: HOW TO MAKE IT

Pulled Pork Taters Recipe: How to Make It image

This recipe is as hearty as it gets—part bbq pork, part potatoes, completely delicious. My family can't get enough of this bbq baked potato recipe. —Shannon M Harris, Tyler, Texas

Provided by Taste of Home

Categories Dinner

Total Time 06 hours 15 minutes

Prep Time 15 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 17

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
6 tablespoons sour cream
1-1/2 cups shredded cheddar cheese
Thinly sliced green onions, optional

Steps:

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 400° until tender, 50-55 minutes., Remove pork; shred meat with 2 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.

Nutrition Facts : Calories 795 calories, FatContent 29g fat (18g saturated fat), CholesterolContent 145mg cholesterol, SodiumContent 1677mg sodium, CarbohydrateContent 89g carbohydrate (24g sugars, FiberContent 7g fiber), ProteinContent 44g protein.

CLEVELAND-STYLE BBQ PULLED PORK WITH FRIED POTATOES RECIPE ...

Cleveland-Style BBQ Pulled Pork with Fried Potatoes Recipe ... image

Chef Michael Symon whips up a Cleveland-style BBQ feast of pulled pork + fried potatoes.

Provided by Michael Symon

Number Of Ingredients 32

Ingredients

1 bone-in pork butt
about 5 pounds
2 tablespoons Kosher salt
2 teaspoons cracked black pepper
2 teaspoons toasted ground coriander
1 teaspoon toasted ground cumin
½ teaspoon garlic powder
16 ounces apple cider vinegar (preferred brand Braggs)
1 small red onion
peeled and quartered
1 large clove garlic
peeled and smashed
1 chipotle in adobo plus 1 tablespoon of the adobo sauce
3 tablespoons bourbon
1 teaspoon toasted coriander seeds
½ teaspoon paprika
1 cup prepared horseradish
1 cup Bertman Ballpark Mustard (or stadium mustard)
½ cup yellow mustard
5 tablespoons pure maple syrup
1 tablespoon soy sauce
2 teaspoons Kosher salt
1½ teaspoons freshly cracked black pepper
Kosher salt and freshly ground black pepper
1 head of garlic
cut through the equator
3 to 4 sprigs each of rosemary and thyme
3 to 4 large russet potatoes
Freshly grated Parmesan
Canola oil
for frying
Finely sliced scallions

Steps:

For the Pork: Combine the salt, pepper, coriander, cumin and garlic powder, and rub the pork with the seasoning
Refrigerate overnight
Set up your smoker for 225°F
Place the pork butt in the smoker and let it go for 6-8 hours, until the internal temperature reaches 195°F
Cook time depends on how well you’ve been holding your smoker temp around 225°F
After your butt is smoked, let it rest for about 30 minutes and then shred it with a fork and toss with BBQ sauce
**Alternately: Roast in the oven at 300°F, uncovered, for 4-5 hours
For the BBQ sauce: In a saucepot, combine the vinegar, red onion, garlic, chipotle (not the adobo sauce), bourbon, coriander, paprika and horseradish
Bring the mixture to a gentle boil then reduce to a simmer
Simmer for 10 minutes then strain in to a mixing bowl
Whisk in the remaining ingredients, including the adobo sauce
Keep chilled until ready to use
For the potatoes: Bring a pot of salted water to a boil and add in the garlic, herbs and whole potatoes
Boil until the potatoes are tender then drain and set aside to cool completely
Once cooled, break the potatoes apart into bite-sized pieces
Heat the canola oil to 375°F
When the oil is hot, add the potatoes in batches, frying until golden brown and crunchy
Remove from the oil to a paper towel-lined tray and season with salt and some parmesan
Repeat with remaining potatoes
To serve, place potatoes on a platter
Top with the pork, some bbq sauce and the scallions

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