Pulled Pork Stuffed Sweet Potatoes
Tender pulled pork with BBQ spices served in roasted sweet potato halves, topped with a tangy coleslaw for a complete and nutritious meal.
Ingredients
- 2 lbs pork shoulder, boneless, cut into 3-inch chunks
- 4 sweet potatoes, medium-sized, scrubbed clean
- 2 tbsp olive oil, divided
- 2 tsp kosher salt, divided
- 1 tsp black pepper, freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 cup chicken broth, or water
- 2 tbsp apple cider vinegar
- 2 cups green cabbage, thinly sliced
- 1 cup carrots, shredded
- 4 green onions, thinly sliced
- 1 lime, juiced
- 1 tbsp honey, optional, omit for strict paleo
- 2 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- to taste hot sauce, optional
Instructions
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1
**For the sweet potatoes:**
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2
Preheat the oven to 400°F (200°C).
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3
Prick the 4 medium-sized, scrubbed clean sweet potatoes all over with a fork. Rub them with 1 tablespoon of 2 tbsp divided olive oil and sprinkle with a pinch of 2 tsp divided kosher salt.
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4
Place the sweet potatoes on a baking sheet and roast for 45-60 minutes, or until they are fork-tender.
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5
**For the pulled pork:**
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6
While the sweet potatoes are roasting, prepare the pork. In a small bowl, mix together 1 teaspoon kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1/2 tsp ground cumin.
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7
Pat the 2 lbs boneless, cut into 3-inch chunks pork shoulder chunks dry with paper towels and rub the spice mixture all over the meat.
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8
Set your pressure cooker to sauté mode and add 1 tablespoon of olive oil. When hot, add the seasoned pork chunks and brown on all sides, about 2-3 minutes per side.
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9
Pour in the 1 cup or water chicken broth and 2 tbsp apple cider vinegar, scraping up any browned bits from the bottom of the pot.
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10
Secure the lid on the pressure cooker and set to high pressure for 40 minutes. When the cooking time is complete, allow for a 15-minute natural pressure release before manually releasing any remaining pressure.
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11
Transfer the pork to a large bowl and shred with two forks. Return the shredded pork to the pressure cooker and toss with the cooking liquid to moisten. Keep warm.
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12
**For the coleslaw:**
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13
In a medium bowl, combine the sliced 2 cups thinly sliced green cabbage, shredded 1 cup shredded carrots, and half of the sliced 4 thinly sliced green onions.
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14
In a small bowl, whisk together 1 tablespoon of olive oil, 1 juiced lime juice, 1 tbsp optional, omit for strict paleo honey (if using), and a pinch of kosher salt.
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15
Pour the dressing over the cabbage mixture and toss to combine. Let sit for at least 10 minutes to allow the flavors to meld.
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16
**To assemble:**
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17
When the sweet potatoes are done, remove them from the oven and let cool slightly. Cut each sweet potato in half lengthwise and gently fluff the flesh with a fork.
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18
Top each sweet potato half with a generous portion of the pulled pork.
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19
Add a scoop of the coleslaw on top of the pork.
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20
Garnish with sliced 2 sliced avocado, remaining green onions, chopped 1/4 cup chopped fresh cilantro, and to taste optional hot sauce if desired.
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21
Serve immediately while still warm.