Pulled Pork Loaded Sweet Potatoes
Inspired by the comforting flavors of southern barbecue and the natural sweetness of roasted sweet potatoes, this Pulled Pork Loaded Sweet Potatoes dish epitomizes the perfect harmony of savory and sweet. It’s a modern twist on the classic comfort food, designed to elevate your dining experience with its rich textures and full-bodied flavors.
Equipment
- Large roasting pan with lid or foil
- Rimmed baking sheet
- Small mixing bowl
- Two sturdy forks (for shredding)
- Instant-read meat thermometer
- Aluminium foil (heavy duty)
Ingredients
Pulled Pork
- 3.3 lb pork shoulder preferably bone-in for deeper flavour, about 3.3 lb
- 1 cup BBQ sauce 240ml, use your favourite brand or homemade
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp sea salt
- 1 tsp black pepper freshly ground
Sweet Potatoes
- 4 large sweet potatoes washed and scrubbed
- 2 tbsp olive oil
- ½ tsp sea salt
Instructions
- Preheat your oven to 150°C (300°F).
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Rub the mixture all over the pork shoulder.3.3 lb pork shoulder, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp sea salt, 1 tsp black pepper
- Place the pork in a roasting pan, cover it with foil, and roast for 4–5 hours until the internal temperature reaches 95°C / 203°F and the meat pulls apart easily with a fork.3.3 lb pork shoulder
- When the pork has about 1 hour of cook time remaining, increase the oven temperature to 200°C (400°F) for the sweet potatoes. Alternatively, if you have two oven racks, remove the pork to rest tented in foil and increase the heat for the potatoes.
- Prick each sweet potato several times with a fork. Place them on a baking sheet, drizzle with olive oil, and sprinkle with sea salt. Roast for 45–60 minutes until soft.4 large sweet potatoes, 2 tbsp olive oil, 1/2 tsp sea salt
- Once the pork is cooked, remove it from the oven and shred using two forks. Mix the pulled pork with barbecue sauce, adjusting the amount to your preference.3.3 lb pork shoulder, 1 cup BBQ sauce
- To serve, cut open each sweet potato, fluff the flesh with a fork, and fill generously with pulled pork. Top with your choice of sour cream, fresh coriander or flat-leaf parsley, pickled red onions, sliced spring onions, or a drizzle of hot sauce.4 large sweet potatoes
Notes
Storage: Pulled pork keeps in a sealed container in the fridge for up to 4 days — stir through a tablespoon of extra BBQ sauce to prevent drying out.
Freezer: Portion pulled pork into flat zip-lock bags and freeze for up to 3 months. Thaw overnight in the fridge.
Make-Ahead: Cook and refrigerate the pork whole up to a day ahead — cold pork actually shreds more cleanly than hot. Reheat covered at 160°C / 325°F for 20 minutes.
Sweet Potatoes: Roast fresh for best results. If made ahead, reheat at 200°C / 400°F for 10–12 minutes — avoid the microwave, which turns the skin rubbery.
Pro Tip: For a deeper bark and smokier flavour, remove the foil for the final 30 minutes of cooking to let the surface caramelise.
Dietary Note: This recipe is naturally gluten-free, dairy-free, and nut-free provided you use a gluten-free BBQ sauce. Sour cream topping is optional.
Nutrition
Serving: 1servingCalories: 839kcalCarbohydrates: 103gProtein: 52gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 153mgSodium: 2555mgPotassium: 2218mgFiber: 13gSugar: 38gVitamin A: 50136IUVitamin C: 11mgCalcium: 177mgIron: 6mg
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