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.

Ingredients:

  • 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.

Directions:

  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

Directions:

  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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