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Stanley's Pulled Pork Layer Dip

INGREDIENTS

2 pound pork roast

Salt, pepper, garlic powder

1 cup water

1 cup Stanleys BBQ Sauce

1 yellow onion

1 egg

1/2 cup milk

1 cup flour

Oil for frying

2 cups mashed potatoes

8 ounces sour cream

2 cups cheddar cheese, grated

DIRECTIONS

Rub the pork with salt, pepper and garlic powder and place in a slow cooker. Add water and cook on low for four to six hours until meat is tender and can be shredded with two forks. Finely shred all of the meat and stir in the barbecue sauce. Cut the onion in half, from end to end, peel and thinly slice. In a bowl large enough for the onion slices, stir together the egg and milk. Spread the flour onto a dinner plate. In a skillet, heat ½ inch of oil. Place the onions in the egg mixture and thoroughly coat. Pick up a handful of onions, shake off the excess liquid, toss in the flour and add to the oil. Repeat until all onions are coated and fried. Remove the fried onions to a plate that is lined with a paper towel. In a 9 x 13 baking dish spread the mashed potatoes on the bottom, top with the meat, then the sour cream and cheese. Top with the fried onions and serve with sturdy chips. For testing purposes, Frito Scoops were used.