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Pulled Pork Stuffed Baked Potatoes

By Amanda Dickson | Posted - Mar. 18, 2011 at 5:00 a.m.

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1 pork tenderloin (about 1 lb.)
3/4 cup ketchup
2/3 cup firmly packed dark brown sugar
1/2 cup cider vinegar
1 (1.6 oz.) package barbecue pork seasoning
2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. liquid smoke
4 baking potatoes
Garnish - shredded cheddar cheese, chopped green onions


  1. Place pork tenderloin in 4 to 5 quart slow cooker.
  2. In a small bowl, combine ketchup, brown sugar, cider vinegar, pork seasoning, Worcestershire sauce, and liquid smoke. Pour ketchup mixture over pork tenderloin. Cover and cook on low for 4 hours.
  3. During last hour of slow cooking, preheat oven to 375 degrees. Place potatoes on a baking sheet and bake 1 hour or until skin is crisp and potato is tender.
  4. Remove pork from slow cooker and shred with a fork. Return pork to slow cooker and stir gently to coat shredded pork with sauce. Serve shredded pork over baked potatoes. Garnish with shredded cheese and chopped onions.

Amanda Dickson


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