BBQ Pulled Pork Baked Sweet Potatoes

• 4 medium sweet potatoes
• 1 lb pork shoulder, cooked and shredded
• 1 cup BBQ sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons chopped cilantro
• Optional: sour cream or coleslaw for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Scrub sweet potatoes clean and pierce each with a fork several times.
3. 3 Rub sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
4. 4 Bake sweet potatoes directly on oven rack for 45-50 minutes, or until tender.
5. 5 While potatoes bake, mix shredded pork with BBQ sauce in a bowl.
6. 6 Once potatoes are done, slice them lengthwise and fluff the insides with a fork.
7. 7 Spoon the BBQ pulled pork into each sweet potato.
8. 8 Sprinkle with chopped cilantro.
9. 9 Serve immediately with optional sour cream or coleslaw.

Equipment

• Baking sheet
• Oven
• Fork
• Mixing bowl

Variations

• Add a drizzle of hot sauce for a spicy kick.
• Top with crispy bacon bits for extra crunch.

Substitutions

• Use yams instead of sweet potatoes.
• Substitute BBQ sauce with a different flavor profile, like spicy or honey.

Pairings

• Coleslaw
• Cornbread
• Green beans

Nutrition

Tips

• For extra flavor, cook the pork shoulder with onions and apple cider vinegar.
• To save time, use store-bought cooked pulled pork.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with cornbread for a complete meal.

FAQ