Combine pork and water in a slow cooker and cook on high for 5 hours (do not dispose of the pan juices). Pull pork apart with a fork. Set aside.
Pour pan juices into a skillet and bring up to boil. Once boiling, add in cream and reduce the liquid by about 1/4 to 1/2 over high heat for about 10-12 min., stirring often. You'll know it's done because it will start bubbling and will become a caramel color. Remove from heat.
Add the reduced pan sauce to the pulled pork and mix well. Set aside.
Preheat oven to 350°F.
Heat the olive oil up in a medium skillet over medium high heat. Add in the onions and cook until caramel brown (caramelizing the onions), stirring often. Set aside.
Poke your potatoes all over with a fork. Brush the outsides of the potatoes with olive oil. Place on an aluminum foil-lined baking sheet and bake for 50 minutes.
Remove spuds from the oven and let cool 5 minutes. Slice in half lengthwise and use a spoon to scoop out the inside of each half, leaving a border of about 1/4” - 1/2".
Fill the inside of the potatoes first with some caramelized onions. Then top with a good hunk of pork and then a sprinkling of cheese.
Place back into in oven at 400°F and cook for 10 minutes, or until the cheese has melted completely.
Garnish with chives and more caramelized onion pieces and serve!
Daina Falk, Hungry Fan