Stuffed sweet potatoes are one of my favorite meals. They are so easy to throw together and so very versatile. This recipe is for a perfect barbecue pulled pork recipe to top a simple baked sweet potato. Alongside a side salad or your favorite vegetable, this is a perfect meal for the whole family!
Ingredients
2sweet onionscut into chunks or sliced
3poundsboneless pork loin roast
2tablespoonchili powder
2tablespoons brown sugar (divided) you will reserve 1/2 tablespoon for the sauce
1teaspooncumin
1teaspoonsalt
1teaspoonblack pepper
2tablespoonextra virgin olive oil
1cupreduced-sodium beef broth
1tablespoon minced garlic
1cupBar-B-Q Sauce
¼cupapple cider vinegar
2teaspoonsWorcestershire sauce
8medium-sized sweet potatoes
1/4 cup*optional barbecue sauce for topping
Instructions
Spray the inside of a slow cooker with non-stick cooking spray. Add onions to the bottom of the slow cooker.
Trim fat from pork. In a small bowl, mix chili powder, brown sugar, cumin, salt, and pepper. Rub mixture evenly over pork.
Add 1 tablespoon of extra virgin olive oil to a large skillet. Turn heat to high and when the skillet and oil are hot, sear the pork on all sides for 30-45 seconds per side.
Place seared meat in a slow cooker resting on top of onions (if necessary, cut meat to fit into the slow cooker).
In a medium-sized bowl mix together the beef broth, minced garlic, barbecue sauce, and apple cider vinegar. Pour over the pork. Cover and cook on low heat for 8-9 hours or on high for 4-4.5 hours.
45 minutes before pork is ready, set oven to 400º F. Wash sweet potatoes and pierce each sweet potato several times with a fork. Place the sweet potatoes on a baking sheet lined with foil. Bake for 45 minutes, until potatoes are tender. (To save time you can microwave your sweet potatoes! Puncture each sweet potato several times with a fork. Evenly arrange potatoes in a microwave-safe dish. Cook on high for 4-5 minutes for the first potato, plus 2-3 minutes for each additional potato. Flip potatoes halfway through cooking.)
After the pork has cooked, remove the meat from the slow cooker and place it in a large bowl.
Use a slotted spoon to remove onion chunks and place them in the same bowl as the pork. Using two forks, pull the pork apart.
Add two cups of the cooking liquid to the shredded pork and onions and stir to combine.
Using a knife, slice sweet potatoes down the middle, creating an open center. Fill each sweet potato with 4-ounces of the meat mixture.
Optional: drizzle ½ tablespoon of BBQ sauce back and forth over the top of each potato.