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BBQ Pulled Pork Stuffed Sweet Potatoes

A hand holding a baked sweet potato loaded with BBQ pulled pork, melted cheese, and sour cream.
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A recipe for tender, slow-cooked BBQ pulled pork served inside baked sweet potatoes with your favorite toppings.

Ingredients

Scale
  • 4 large sweet potatoes
  • 2 lbs boneless pork shoulder (Boston butt)
  • 1 cup BBQ sauce (your preferred style)
  • 1/2 cup chicken broth or water
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup sour cream (optional)
  • 2 tablespoons chopped green onions (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce each sweet potato several times with a fork.
  2. Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are soft when squeezed. Set aside to cool slightly.
  3. For the pulled pork (Slow Cooker Method): Place the pork shoulder in a slow cooker. Mix the BBQ sauce, broth, brown sugar, smoked paprika, garlic powder, salt, and pepper. Pour the sauce over the pork.
  4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is easily shredded with two forks.
  5. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the sauce in the slow cooker and stir to coat. Keep warm.
  6. Once the sweet potatoes are cool enough to handle, slice each potato lengthwise down the center, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.
  7. Spoon a generous amount of the BBQ pulled pork mixture into the center of each sweet potato.
  8. Top with shredded cheddar cheese, sour cream, and green onions, if using. Serve immediately.

Notes

  • You can cook the pulled pork ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before stuffing the potatoes.
  • For a crispier potato skin, rub the potatoes with a little oil and salt before baking.
  • Coleslaw makes an excellent topping for added crunch and tang.

Nutrition

Find it online: https://spoonfulsnap.com/bbq-pulled-pork-stuffed-sweet-potatoes/