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Pulled Pork-stuffed Sweet Potatoes

by Crystal Hatch • featured in 5 Scrumptious Pulled Pork Recipes

Ingredients

for 6 servings

  • ½ yellow onion, sliced
  • 1 pork loin, cut into 2-inch (5-cm) thick rounds
  • salt, to taste
  • pepper, to taste
  • 3 cloves garlic, minced
  • 2 cups
    BBQ sauce, plus more for drizzling (570 g)
  • 3 sweet potatoes
  • olive oil, to taste
  • 1 cup
    shredded carrots (110 g)
  • ½ purple cabbage
  • green onion, for garnish

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Preparation

  1. Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
  2. Cook on high for 4 hours or low for 8 hours.
  3. "Pull apart” the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
  4. Preheat oven to 400˚F (200˚C).
  5. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
  6. Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
  7. Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
  8. Bake for 20 minutes.
  9. Add shredded carrots and purple cabbage to the shredded pork and combine.
  10. Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
  11. Enjoy!
 

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