BBQ Pulled Pork Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 1 lb pork shoulder
• 1 cup BBQ sauce, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional toppings: chopped green onions, cilantro, sour cream

Steps

1. 1 Preheat oven to 400°F. Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
2. 2 While sweet potatoes cook, season pork with smoked paprika, garlic powder, onion powder, salt, and pepper.
3. 3 Heat olive oil in a large skillet over medium heat. Add pork and cook until browned, then reduce heat, cover, and simmer for 20 minutes.
4. 4 Shred the cooked pork and mix with 1/2 cup BBQ sauce.
5. 5 Cut open the baked sweet potatoes and stuff with the BBQ pulled pork.
6. 6 Optional: Top with additional BBQ sauce and your choice of toppings like green onions or cilantro.

Equipment

• Oven
• Skillet
• Fork
• Cutting board

Variations

• Add a drizzle of honey to the BBQ sauce for a touch of sweetness.
• Include diced jalapeños for a spicy kick.

Substitutions

• Use chicken in place of pork for a lighter option.
• Substitute regular potatoes if sweet potatoes are unavailable.

Pairings

• Classic coleslaw
• Cornbread
• Iced tea

Nutrition

Tips

• For a smoky flavor, add a dash of liquid smoke to the pork while cooking.
• Leftovers can be reheated in the oven to maintain texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

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

Serving Suggestions

• Serve with a fresh green salad or coleslaw.
• Pair with a tangy pickle on the side for a refreshing crunch.

FAQ