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!
BBQ Pork Stuffed Sweet Potatoes
Course: Dinner, Garden, Pork, Recipes4
servings15
minutes6
hoursTangy, 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.
