Pulled Pork Stuffed Sweet Potatoes: A Flavorful, Nutrient-Dense Meal
Certain flavor combinations simply shine when nestled inside a baked sweet potato, and pulled pork stands out as an exceptional choice. This dish has become a staple in our home because it delivers an unbeatable combination of satisfaction and taste, featuring tender, succulent shredded pork with subtle sweetness and a tangy kick, paired perfectly with creamy, buttery sweet potatoes that practically melt in your mouth. The addition of fresh coleslaw brings a refreshing acidity and vibrancy that ties everything together beautifully. Beyond its mouthwatering profile, this recipe is loaded with high-quality protein and ample fiber, making it ideal for restoring essential nutrients, supporting optimal digestive health, and providing sustained energy throughout the day. Plus, it reheats wonderfully, ensuring delicious leftovers for subsequent meals. If you prefer using alternative cooking methods like a pressure cooker or slow cooker for the pork, check the detailed note at the end for adapted instructions.
Preparation time is just 15 minutes, keeping things efficient despite the hands-off cooking approach.
Cooking Details
The pork requires 4 hours of oven cooking time, or extend it to 8-10 hours in a slow cooker for even more tender results. This recipe yields 6 generous, hearty servings that are perfect for sharing or meal prepping.
Ingredients for the Pulled Pork
- 2 tablespoons of coconut sugar for natural sweetness
- 1 tablespoon smoked paprika to add depth and smokiness
- 1 tablespoon sea salt for seasoning
- 1 teaspoon ground cumin for earthy warmth
- 1 teaspoon garlic powder for savory aroma
- 1 teaspoon onion powder to enhance flavor layers
- 4 pounds of pork shoulder, divided into 4 to 6 substantial chunks for even cooking
- 2 tablespoons avocado oil, ideal for high-heat searing
- 1½ cups bone broth to keep the meat moist and flavorful during braising
Ingredients for the Sweet Potatoes
- 6 small to medium orange-fleshed sweet potatoes, such as garnet yams; leave them whole, rinse thoroughly, and pat dry before baking
Ingredients for the Coleslaw
- ½ cup avocado oil mayonnaise for a creamy, healthy base
- 2 tablespoons pure maple syrup to balance flavors with gentle sweetness
- 2 tablespoons apple cider vinegar for bright tanginess
- 1 teaspoon Dijon mustard for a subtle sharpness
- 1 teaspoon sea salt to bring out all the tastes
- 1 (16-ounce) package of organic coleslaw mix, providing crisp cabbage and carrots
Ingredients to Serve
- 2 cups barbecue sauce; choose one with clean, minimal ingredients and no refined sugars
- 2 to 4 tablespoons grass-fed ghee (optional), for an indulgent buttery finish
Step-by-Step Cooking Method
1. Preheat your oven to 300°F to create the low-and-slow environment perfect for tenderizing the pork.
2. Prepare the pulled pork rub and sear: In a compact bowl, thoroughly mix together the coconut sugar, smoked paprika, sea salt, cumin, garlic powder, and onion powder until well blended. Generously massage this spice mixture over all sides of the pork pieces, ensuring even coverage. Next, warm the avocado oil in a sturdy Dutch oven over medium-high heat. Working in batches to avoid overcrowding, carefully add the seasoned pork and sear it on all sides, rotating as needed, for about 1 to 2 minutes per side until a beautiful golden-brown crust forms.
3. Braise the pork: Once all the pork is seared, return every piece to the Dutch oven. Pour in the bone broth, which will create steam and infuse moisture. Secure the lid, place the pot in the preheated oven, and allow it to cook undisturbed for 3 full hours. Then, remove the lid to promote crisping and continue baking for an additional 1 to 2 hours. The pork is ready when it shreds effortlessly with a fork and has delightful crispy edges.
4. Bake the sweet potatoes simultaneously: About 2 hours into the pork’s cooking time, begin preparing the sweet potatoes. Prepare a large baking sheet by lining it with parchment paper to prevent sticking. Arrange the whole, dry sweet potatoes on the sheet in a single layer. Bake them for 1 hour, then carefully flip each one over and continue baking for 30 minutes to 1 more hour. They are done when they feel completely soft to the touch and release a sweet, inviting fragrance. Once baked, slice each sweet potato lengthwise down the middle and allow them to cool slightly for easy handling.
5. Make the coleslaw: As both the pork and sweet potatoes near completion, prepare the coleslaw dressing in a spacious bowl by whisking together the avocado oil mayonnaise, pure maple syrup, apple cider vinegar, Dijon mustard, and sea salt until smooth and fully incorporated. Fold in the entire package of coleslaw mix, tossing everything together until the vegetables are evenly coated and the flavors meld.
6. Shred and sauce the pork: Carefully transfer the cooked pork to a medium-sized bowl. Using two forks, pull the meat apart into fine shreds—it should separate with minimal effort due to the long cooking time. Mix in the barbecue sauce until the pork is thoroughly coated, and taste to adjust seasoning with additional salt or freshly ground black pepper if desired.
7. Assemble and serve: For an extra touch of richness, lightly brush the cut surfaces of the sweet potato halves with grass-fed ghee. Pile a heaping portion of the saucy pulled pork onto each half, creating a stuffed boat that’s bursting with flavor. Finish by crowning with a generous scoop of coleslaw for crunch and contrast, or offer the slaw separately on the side for those who prefer to mix as they eat.
Alternative Cooking Note for Pork
For those using a slow cooker or pressure cooker, start by searing the spice-rubbed pork pieces in a large skillet on the stovetop or via the sauté function in your pressure cooker to build that essential flavor foundation. In a slow cooker, transfer the seared pork and bone broth to the device, then cook on high for 4 to 6 hours or on low for 8 to 10 hours—the extended low time yields the most melt-in-your-mouth texture. For a pressure cooker, add the seared pork and bone broth, seal, and cook on high pressure for 1 hour, followed by a 10- to 15-minute natural pressure release. Proceed with shredding, saucing, and assembly as directed, and allocate at least 2 hours for baking the sweet potatoes alongside.
Nutritional Highlights
Each of the 6 servings provides approximately 750 calories, including 51 grams of protein, 23 grams of carbohydrates, and 49 grams of fat. Editor’s insight: These portions feature about 8 ounces of pulled pork per serving, which might feel substantial for some preferences. For a lighter option, use 4 ounces of pork instead, reducing overall calories and fat while delivering around 30 grams of protein—ideal for balanced meals with plenty of leftovers. Note that nutritional values are estimates and can vary based on specific ingredient brands and sizes used.
