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“O Lord, make this Lenten season different from the other ones. Let me find you again. Amen.” —Henri Nouwen

Pulled Pork Taters

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 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 onions, optional

Directions:

  1. 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.
  2. Meanwhile, scrub and pierce potatoes. Bake at 400° until tender, 50-55 minutes.
  3. 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.
  4. 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.

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