This recipe is as hearty as it gets—part barbecued pork, part potatoes, but completely delicious. My family can't get enough of this comforting, warm-you-up baked potato dish.

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.