BBQ Pulled Pork Stuffed Sweet Potatoes
A hearty, smoky, and sweet combination that balances protein and complex carbohydrates perfectly.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape.
- 2
Place the sweet potatoes on a foil-lined baking sheet and bake for 45-60 minutes, or until very tender when squeezed.
- 3
If using raw pork shoulder, slow cook it in a slow cooker on high for 4-5 hours with the paprika and garlic powder until it shreds easily with two forks.
- 4
Shred the cooked pork and transfer it to a skillet over medium heat. Stir in the BBQ sauce and simmer for 5 minutes until sticky and hot.
- 5
Let the sweet potatoes cool slightly, then slice them open lengthwise and gently mash the insides with a fork.
- 6
Stuff each sweet potato generously with the BBQ pulled pork and garnish with chopped green onions. Store in airtight containers.
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