Tender pulled pork infused with barbecue flavors, stuffed into perfectly cooked sweet potatoes, makes for a hearty and satisfying meal. The slow cooker does the work for you, resulting in fork-tender pork and perfectly baked sweet potatoes. Customize with your favorite toppings for a delicious twist.
Ingredients: 4 sweet potatoes. 1.5 lbs pork shoulder, trimmed of excess fat. 1 cup barbecue sauce. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 tablespoon brown sugar. 1 teaspoon smoked paprika. Salt and pepper to taste. 1/4 cup water. Optional toppings: shredded cheese, green onions, sour cream.
Instructions: Prick sweet potatoes all over with a fork and place them in the slow cooker. In a bowl, mix together barbecue sauce, onion, garlic, brown sugar, smoked paprika, salt, and pepper. Rub the pork shoulder with the barbecue sauce mixture and place it on top of the sweet potatoes. Pour water into the bottom of the slow cooker. Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork. Remove the pork from the slow cooker and shred it using two forks. Split open the sweet potatoes and fluff the insides with a fork. Fill each sweet potato with a generous amount of pulled pork. Top with optional toppings such as shredded cheese, green onions, and sour cream. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 480 minutes
Carl Hayden Digital Photography