The recipe I am about to share with you came to me in a dream. It was a vivid, colorful sequence involving tropical flavors, delicious BBQ and carbs. Maybe it was all a nod to my craving for travel, something we’ve not been able to do for quite some time, and a slight awkward turtle moment because I’ve not been eating the healthiest this year so far. So, with all that aside, let’s spread a little self-love and indulge a bit in this slow roasted sweet potato stuffed with delicious pulled pork that’s been tossed in a Hawaiian BBQ sauce and simmer for hours.
When it comes to infusing flavors in the kitchen, it’s a joy when I get to combine my native Texan favorites with a new twist on an easy weeknight meal. While most of us are working from home, this pork butt (teehee) can go low and slow in the oven infusing the whole house with heavenly smells. About an hour before go time, I throw the potatoes in to roast up and when it’s all good and done you pull those sweet gems out and stuff ’em full of pork goodness. Not a pork person, shredded chicken, beef or even jackfruit would work just fine here. Let’s go!
For the pork:
- 3-5 lb pork shoulder/butt (most of the fat trimmed off)
- 1 red onion, diced
- 1 bottle of Primal Kitchen Hawaiian BBQ (or your favorite sauce)
Instructions:
- In a large dutch oven or skillet heat 3 tbsp olive oil until just before smoking
- Sear the pork shoulder/butt on all sides until golden brown
- Add red onion to pot/slow cooker
- If not using dutch oven, transfer pork to slow cooker and set to high for 5-8 hrs
- If using dutch oven or oven safe pot, heat oven to 300 degrees and simmer pork for 4-5 house until tender
- After pork has reached internal temp between 180-200 degrees, remove and place on large sheet pan
- Shred pork, ladle sauce from pot/slow cooker over pork in small increments
For the sweet potato:
- 4 large sweet potatoes
- 1 sweet onion, thinly sliced
- 1 cup non-dairy milk (I prefer almond)
- 1 tbsp garlic powder
- 1 cup almond flour
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 medium sized green onion, thinly sliced
Instructions:
- Puncture with fork and wrap sweet potatoes in foil
- Bake at 300 degrees alongside pork for 1 hour to 90 minutes
- While potatoes bake heat air fryer to 350 degrees
- Add onions, milk and garlic powder to a bowl and toss until onions are covered
- Coat onions in almond flour, salt and pepper
- Set onions in air fryer basket and put in fryer for 10-20, shaking basket every 5 minutes or so
To build the potato:
- Slice potato to open long ways and squeeze until potato has opened wide enough to fill
- Top potato with pork, oven fried onions, green onion
- I also like to add mango salsa that you can buy from your local grocer and a bit more of the cooking sauce from the pork
Enjoy!
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