• Prep Time: 10 minutes
  • Cooking Time: 4-8 hours
  • Serves: 8 servings

Pulled Pork Stuffed Sweet Potatoes

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Main Dish, Potatoes, Pork

 Ingredients List

  • 2 sweet onions, cut into chunks
  • ½ cup reduced-sodium beef broth
  • 2 lb boneless pork loin roast
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 cup Stubb's® Original BBQ Sauce
  • ¼ cup apple cider vinegar
  • 1 Tbsp brown sugar
  • 1 tsp Worcestershire sauce
  • 8 medium-sized sweet potatoes
  • Optional*:
  • 4 Tbsp Stubb's® Original BBQ Sauce (for drizzle)


1. Put onion chunks and beef broth in a slow cooker and set aside.
2. Trim fat from pork. In a small bowl, mix chili powder, cumin, salt, pepper and garlic powder. Rub mixture evenly over pork. Place meat in slow cooker (if necessary, cut meat to fit into cooker).
3. Cover and cook on low for 8-9 hours or on high for 4-4½ hours.
4. 45 minutes before pork is ready, set oven to 400. Wash sweet potatoes and pierce each sweet potato several times with a fork. Place the sweet potatoes on a baking sheet lined with foil. Bake for 45 minutes, until potatoes are tender. (To save time you can microwave your sweet potatoes! Puncture each sweet potato several times with a fork. Evenly arrange potatoes in a microwave-safe dish. Cook on high for 4-5 minutes for the first potato, plus 2-3 minutes for each additional
5. potato. Flip potatoes halfway through cooking.)
Remove meat from the slow cooker and place in a large bowl. Use a slotted spoon to remove onion chunks and place in the same bowl as the pork. Using forks, pull meat apart.
6. In another large bowl, combine BBQ sauce, apple cider vinegar, Worcestershire sauce and brown sugar. Pour over shredded pork and onions; mix thoroughly to coat.
7. Using a knife, slice sweet potatoes down the middle, creating an open center. Fill each sweet potato with a little more than ½ cup of the meat mixture. Optional: drizzle ½ Tbsp of BBQ sauce back and fourth over the top of each potato.

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