Paleo Pulled Pork Stuffed Sweet Potato

I promise my other recipe posts will be prettier than this one! I just really wanted to share this with you. It’s so easy and delicious. You’ll use a slow cooker, so just prepare for that. It’s not “fast” but it is easy.

I wanted to use this recipe, but I didn’t want to use all that coke! So, I modified it. I opted for a gluten-free, vegan, preservative-free BBQ sauce. To keep this truly Paleo, an awesome Paleo blogger suggests using Steve’s Paleo BBQ Sauce. But since the one I use is gluten-free, I’m sure we can let it go (the brand doesn’t bother me anyway). #FrozenFoodie

Those are sweet peppers, btw.

Those are sweet peppers, btw.


  • 1-2 lbs. pork butt or shoulder
  • Austin’s Own BBQ Sauce: Border Edition – Medium (I used 1/2 a bottle)
  • 2-4 sweet potatoes (number depending on how you’ll prepare the dish)
  • See Sweet Potato Hash recipe for a sweeter side. Taken from Robin’s Sweet Confessions blog; click here for original recipe.


  1. Place pork in a slow cooker.
  2. Cover pork with 1/2 bottle of gluten-free BBQ sauce (I used Austin’s Own and it was perfect).
  3. Cook on low all day, 7-8 hours. If you’re at home like me, you can put it on high for 3 hours and low for about 5. The meat gets a little darker. 🙂
  4. Sweet Potato Option 1: About an hour before serving dinner, preheat oven to 400°. Wash desired number of potatoes and wrap in foil. If you don’t have time for this, take your sweet potatoes, wrap it in a damp paper towel, and microwave on high for about 5 minutes or until you can gently squeeze them and they feel soft.
  5. Sweet Potato Option 2: Serve with Sweet Potato Hash (recipe below).
  6. Of course, taste test your pork.
  7. When ready to serve, cut a slit in the baked sweet potato lengthwise (if choosing Option 1). Fill up your sweet potato and enjoy! Great with any crisp, fresh veggie as a side.

Sweet Potato Hash Ingredients:

  • 2 large sweet potatoes
  • 2 tablespoons coconut oil
  • 2 tablespoons brown sugar
  • splash of cinnamon


  1. Heat coconut oil in frying pan on medium high heat.
  2. Cut sweet potatoes into slices, then quarter slices.
  3. Fry sweet potatoes in coconut oil. Cook for 10-12 minutes, stirring occasionally.
  4. While potatoes are starting to brown, add brown sugar and cinnamon directly into the pan with the sweet potatoes.
  5. Take off heat and enjoy!




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