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Dark Chocolate Almond Butter Pulled Pork Stuffed Potatoes

Serves 4

Pulled Pork Ingredients:


2-3 lbs of pork tenderloin

½ cup apple cider vinegar

1 TBSP worcestershire sauce

1 TBSP garlic, minced

1 12 oz Yuengling beer, or dark porter beer

Chili powder, to taste

Nutmeg, to taste


Apple Slaw Ingredients: 

1 cup shredded cabbage

1 granny smith apple, cut into matchsticks

½ cup carrots, cut into matchsticks

½ cup apple cider vinegar

1 TBSP sugar


Sauce Ingredients

Liquid from crock pot after pork has cooked

¼ cup brown sugar


1 TBSP worcestershire sauce

1 TBSP garlic, minced

1 tsp ground ginger

1 TBSP butter for a roux 

1 TBSP flour for a roux

Pinch of salt


For Serving: 

4 russet potatoes

Chives, chopped



  1. Combine all pulled pork ingredients (besides pork) into a mixing bowl. Whisk together until it is somewhat smooth.                                                                                                                            
  2. Add pork and marinade into a crockpot and cook on low for 4 hours. 
  3. Combine all apple slaw ingredients into a bowl and mix (leave in refrigerator until ready to serve).                                                          
  4. When pork is almost complete, strain out the liquid from the crockpot and set aside. 
  5. In a medium saucepan, heat butter and flour to create a thick roux. 
  6. Add the chocolate almond butter and garlic to the pan and start to cook down. 
  7. Slowly pour in the juice from the crockpot and stir. 
  8. Add the rest of the sauce ingredients and set heat down to low- allow to thicken. 
  9. Pour the sauce back into the crockpot with the meat before serving. 
  10. Bake the 4 potatoes in the oven at 350 degrees for 45 - 50 minutes or until soft. (Time saving tip: microwave potatoes wrapped in moistened paper towels for about 15 - 20 minutes until soft). 
  11. To serve, cut potato in half, scoop pork into potato and top with apple slaw and chives. 



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