Best Pork With Stuffed Sweet Potatoes Recipes

PORK WITH STUFFED SWEET POTATOES

Steps:

• Heat oven to 350°F. Pierce sweet potatoes with fork to allow steam to escape. Bake 55 to 60 minutes or until tender. Cool 10 minutes.
• Meanwhile, remove fat from pork chops. Place pork in ungreased rectangular pan, 13x9x2 inches. Mix salt, paprika, garlic powder and pepper; sprinkle half of the salt mixture over pork. Turn pork; sprinkle with remaining salt mixture. Pour 1/2 cup orange juice into pan; set aside.
• Cut each sweet potato lengthwise in half. Scoop out pulp, leaving 1/4-inch shell. Mash pulp until no lumps remain. Beat in 2 tablespoons orange juice until light and fluffy. Stir in apple, onion and celery. Fill shells with pulp mixture.
• Move pork to one end of pan; place sweet potatoes in other end of pan. Bake uncovered about 35 minutes or until sweet potatoes are hot and pork is slightly pink in center.

PULLED PORK STUFFED SWEET POTATOES RECIPE

Steps:

• In a small bowl, combine the chili powder, cumin, paprika, and salt and pepper to taste. Rub the mixture evenly over the pork. Place the onion, garlic, pork, and beef broth in a slow cooker. Cover and cook on low for 8 hours. Preheat your oven to 400 F. Put the sweet potatoes in the oven and bake for 45 minutes, or until potatoes are tender. Remove the meat from the slow cooker and place in a large bowl. Use a slotted spoon to remove the onion chunks and place in the same bowl as the pork. Using two forks, pull the meat apart. Add the BBQ sauce and the apple cider vinegar to the slow-cooker, and cook the sauce for another 30 minutes on low. Once the sauce is done, mix it with the pork. Slit each sweet potato down the middle. Fill each sweet potato with the pulled pork. Sprinkle with green onions, and drizzle with extra BBQ sauce to serve.

PULLED PORK-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
• Cook on high for 4 hours or low for 8 hours.
• "Pull apart" the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
• Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
• Bake for 20 minutes.
• Add shredded carrots and purple cabbage to the shredded pork and combine.
• Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
• Enjoy!