PULLED PORK SWEET POTATO RECIPES
PULLED PORK STUFFED SWEET POTATOES - A FOOD LOVER'S KITCHEN
These Pulled Pork Stuffed Sweet Potatoes are a great way to turn that easy sweet potato into a full meal, similar to a stuffed baked potato, with all that sweet and savory goodness.
Provided by Laura
Categories Main Course
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C). Clean the sweet potatoes.
- Coat the exterior with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and poke several holes in both sides of the potatoes with a fork.
- Roast for 40 to 50 minutes, or until slightly crispy on the outside and soft when pinched with your fingers. Remove the potatoes to a plate to cool slightly.
- Mix the pulled pork and most of the BBQ sauce in a bowl. Reserve some sauce to drizzle on the top of the potato.
- Once the potatoes have cooled for 5-10 minutes, cut a slit down the middle and pinch to expose the interior. Season with salt and pepper.
- Top with pulled pork, chopped onions, avocado, sour cream, and cilantro. Drizzle on the remaining BBQ sauce.
Nutrition Facts : Calories 497 kcal, CarbohydrateContent 75 g, ProteinContent 12 g, FatContent 18 g, SaturatedFatContent 4 g, CholesterolContent 31 mg, SodiumContent 843 mg, FiberContent 11 g, SugarContent 30 g, UnsaturatedFatContent 9 g, ServingSize 1 serving
SWEET POTATO AND PULLED PORK SALAD RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 5 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 4 hours 0 minutes
Number Of Ingredients 18
Steps:
- Season a pork shoulder with barbecue spice. Let stand for 1 hour. Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees internal temperature. Cool and pull the pork by hand. Set aside until you toss salad.
- Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degree oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degree oven until lightly browned. Cool and cut off the cob.
- Barbecue Vinaigrette: Whisk all ingredients together.
- Fried Buttermilk Onions: Soak the onions in buttermilk for 1/2 hour. Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish.
- Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.
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