BBQ Pulled Pork Loaded Sweet Potato
Slow-cooked pulled pork shoulder with BBQ sauce served over roasted sweet potato. Topped with coleslaw, caramelized onions, and fresh garnish.
Ingredients
Method
Pat pork shoulder dry and season with salt, pepper, garlic powder, and paprika on all sides.
Poke sweet potatoes with a fork and place on a sheet pan. Drizzle with olive oil and salt lightly.
Toss shredded red cabbage and carrot together in a bowl. Whisk together rice vinegar and sugar, then pour over vegetables and let sit.
Place seasoned pork into slow cooker and pour BBQ sauce over it. Cook on low for 8 hours, or on high for 4 hours, until pork shreds easily.
After 6 hours of pork cooking time, roast sweet potatoes at 400°F for about 50 minutes, until tender.
When pork is done, transfer to a cutting board or bowl. Shred with two forks, removing excess fat and bone if needed. Return shredded pork to slow cooker and stir to coat with sauce.
Halve or quarter each roasted sweet potato and place on a plate or bowl.
Top each sweet potato with a generous portion of warm pulled pork and sauce.
Add a spoonful of chilled cabbage slaw and sliced onion to each portion.
Garnish with sliced green onion and sesame seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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