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Toss together pork, onion, Rancher Rub and 1/4 cup Agave BBQ Sauce.
Transfer mixture to a slow cooker along with water. Place potatoes around pork roast and cook on low for 6 hours or high for 4 hours, until potatoes are cooked through and pork is very tender.
Remove potatoes from slow cooker and slice in half lengthwise without cutting all the way through. Use a fork to fluff the potato flesh.
Shred pork with forks or tongs. Toss with remaining 1/2 cup Agave BBQ Sauce.
Stuff potatoes with shredded pork. Top with shredded cheese and red onion. Broil to melt cheese if desired.
Calories 520, Fat 21 grams, Saturated Fat 9 grams, Carbs 50 grams, Fiber 4 grams, Sugar 10 grams, Protein 33 grams, Cholesterol 85 milligrams, Sodium 490 milligrams
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