Slow Cooker Pulled Pork Stuffed Sweet Potatoes is a one pot meal, just add barbecue sauce and dinner is served.
I’ve made this Slow Cooker Pulled Pork Stuffed Sweet Potatoes so many times in the last few years. It’s my go to recipe when I don’t know what to cook and am looking for a meal that doesn’t have pasta, white potatoes or rice in it. I’ve finally had a chance to photograph this recipe and am excited to share how easy this meal is to make.
The recipe starts with a small pork shoulder. Look for a roast that will fit in your slow cooker and will still leave room for four good sized sweet potatoes.
I season the roast just the same as my favorite pork recipe Kalua Pig. The flavors are Hawaiian inspired. If you haven’t tried Himalayan sea salt, I highly recommend getting it just for pulled pork recipe. The Himalayan sea salt I have is in a grinder, look for it in the pepper grinder section of the spice aisle if you can’t find it with the salt.
8-9 hours on low is just enough time for the pork to get fork tender as well as the sweet potatoes.
To serve I remove the sweet potatoes on to a plate. Then I shred the meat in the slow cooker. I cut slits down the sweet potatoes, then add the shredded pork. Great toppings for these stuffed sweet potatoes are barbecue sauce, sour cream, cilantro and diced sweet onion.
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Slow Cooker Pulled Pork Stuffed Sweet Potatoes
Equipment Needed:
Ingredients:
- 2 1/2 lb. pork shoulder 2-3 lbs; also labeled pork butt
- 2 tbsp cooking oil
- 1/2 tsp. Himalayan sea salt
- 1/4 tsp. pepper
- 2 garlic cloves
- 1 bay leaf
- 2 tsp. hickory liquid smoke
- 1/2 cup water
- 4 sweet potatoes medium-sized
Toppings for Serving:
- barbecue sauce
- sour cream
- cilantro chopped
- sweet onion diced
Instructions:
- In a large skillet set over medium-high heat add the cooking oil.
- When the oil is hot brown the pork on all sides.
- Add the pork to the slow cooker.
- Sprinkle over the salt and pepper.
- Pour on the liquid smoke.
- Place the garlic cloves and bay leaves on top of the roast.
- Add the sweet potatoes on top of the roast.
- Add the water.
- Cover and cook on LOW for 8-9 hours without opening the lid during the cooking time.
For Serving:
- Remove the sweet potatoes to a plate, dicard bay leaves.
- Shred the pork right in in the slow cooker.
- Split open the sweet potatoes and stuff them with the shredded pork.
- Serve with desired toppings.
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This looks absolutely delicious!
I love your book and website! I’ve been using your recipes for like 7 -8 years now! I’m making this for the second time tonight. It’s delicious as is, but this time I decided to do a bbq rub on the meat before searing and I also put a cinnamon stick in the crock pot. Excited to see how it turns out 🙂
Has anyone made this on high? If so, how long?
Don’t add the water it makes close to 2-3 cups of water when you only put in 1/2 cup of water. Very strange. So confused.
It helps start it out and some roasts aren’t that juicy.
I would like to make this, but all I have is chicken tenders. Do you think I could add the tenders half way through?
That would probably be best! Great idea.
My family loves this. Today, I got a late start getting it into the crockpot. Can I cook it on high for shorter time, and if so, how much time do you recommend?
I think it would work ok on high. Probably 6-7 hours still though.
Why is water added to ingredient list? It doesn’t say when to add it in the instructions.
thanks, I’ll add it! 🙂
Hi Sarah thanks for the pulled pork will do this next week looks yum and thanks for all the recipes and chat keep them coming regards huge uk fan sue
Hi Sue, I’m so glad you are enjoying the recipes!