BBQ Pork Stuffed Sweet Potatoes

This recipe takes me back to my hometown where we would get stuffed sweet potatoes from a local
food truck. Mmm, who’s hungry? I’ve always envisioned creating this with venison, but hey we have a lot of pork in our freezer from my brother’s pigs (so thankful for that local homegrown meat!) The venison version will have to come later.

I love the combination of the sweet, salty, and tangy flavors of this dish. The pork with the BBQ sauce in addition to the sweetness of the sweet potatoes makes for a very cohesive flavor profile. It’s finger-licking good!

Living in North Carolina has its perks – we are the #1 sweet potato producer in the US. Pretty “sweet”, huh? However, be sure to not call them a yam 😉 If you’d like to find out more about sweet potatoes, you can learn more about them here and here.

I hope you enjoy this tasty meal!





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BBQ Pork Stuffed Sweet Potatoes

Recipe by Tasha Barbour- Rural Roots RecipesCourse: Dinner, Garden, Pork, Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

6

hours 

Tangy, sweet, and savory all-in-one dinner meal! You’ll love these BBQ pork stuffed sweet potatoes.

Ingredients

  • 4 sweet potatoes

  • 1 Pork roast (Boston butt or pork shoulder) (3-5 pounds)

  • Dry Rub

  • 3 TBS smoked paprika

  • 1 TBS garlic powder

  • 1 TBS brown sugar

  • 1 TBS mustard powder

  • 3 TBS Kosher Salt

  • Vinegar Sauce

  • ½ Apple cider Vinegar

  • 1 cup ketchup

  • 3 TBS brown sugar

  • 2 TBS molasses

  • 1 tsp salt

  • 1 tsp onion powder

  • 1 tsp Dijon mustard

  • ¼ tsp crushed red pepper

  • ¼ tsp black pepper

  • ¼ tsp garlic powder

  • Optional Toppings

  • Sour cream

  • Green onions, chopped

  • Parsley, chopped

Directions

  • Mix together dry rub seasonings and rub all over the pork roast. Cover and refrigerate for an hour.
  • Preheat oven to 300 degrees, and put the pork roast in a roasting pan on a rack. Add ½ cup of water
    to the bottom of the roasting pan. Cover and bake for 4 to 6 hours. Be sure to check your roast
    periodically,
  • While the pork is roasting go ahead and make your BBQ sauce. Combine all sauce ingredients in
    a small saucepan over medium heat until sugar dissolves. 5-10 minutes and set aside.
  • Once the roast is done, shred and add ½ of BBQ sauce to it, mixing it until combined. Set aside.
  • Take your sweet potatoes and create an x in the top center with a knife. Cook them in a
    microwave for around 6 minutes depending on the size of your potatoes. Start in increments
    of 3 minutes and work your way up, until they are fork tender.
  • Fluff your potatoes with a fork, add your shredded pork, drizzle of BBQ sauce and your desired toppings.

Notes

  • If you prefer a roasted sweet potato, you could lay them on a baking sheet in the oven and let them cook until they’re fork-tender. Since the oven is already on 300 degrees, they will take a bit longer, so you may want to put them in an hour and 15 minutes before the roast is set to be finished. Be sure to pierce them with a fork before cooking. If you have a separate oven, they can roast at 425 for 40-50 minutes.