Pulled Pork Stuffed Sweet Potatoes

What can I say? Another 10/10 for this grub-tastic! meal from my family. I made this on a Sunday, but it’s a dish that could easily be made during the week, providing you have a slow cooker. Most good supermarkets stock slow cookers, and they’re priced at around £15.00, so it’s a good investment if you love pulled pork, stews, and that kind of grub-tastic! food.


If you don’t have a slow cooker (image left), you could use a dutch oven, which is a cast iron or ceramic pot with lid, and looks something like the one pictured on the right.

NB. This recipe also requires homemade BBQ sauce which you can prepare the day before and simply heat up before serving.

Preparation time for this recipe is next to nothing, but the cooking time required is 8 hours, so if you leave for work at 8am and are back home for 4pm, this delicious pulled pork will be ready and waiting for you!

Serves 4. Prep time: 15 minutes. Cooking time: 8 hours

1kg / 2.2 lbs boneless pork shoulder
4 sweet potatoes
1 red onion, peeled and thinly sliced
4 spring onions, thinly sliced
3 garlic cloves, peeled and crushed
125ml (½ cup) beef stock (I use organic low salt)
1 tsp chilli powder
1 tsp paprika
1 tsp ground cumin
4 tbsp apple cider vinegar
Homemade BBQ sauce


1. Rinse the pork shoulder then pat dry with kitchen towels.

2. In a small bowl, combine the chilli powder, cumin, paprika, and salt and pepper to taste. Then rub the mixture evenly over the pork.

3. Place the onion, garlic, pork, and beef stock in a slow cooker. Cover and cook on low for 8 hours.

4. Preheat oven to 200°C / 400°F / Gas Mark 6. Put the sweet potatoes in the oven and bake for 30-45 minutes, until tender.

5. Remove the meat from the slow cooker and place in a large bowl. Use a slotted spoon to remove the onions and place in the same bowl as the pork. Using two forks, pull the meat apart.

6. Add the apple cider vinegar to the BBQ sauce and gently heat for a few minutes.

7. Slit each sweet potato down the middle and fill each one will the pulled pork. Sprinkle with spring onions, and drizzle with extra BBQ sauce to serve.


Place the pork shoulder in a bowl and use two forks to pull the meat apart.


Drizzle over the home made BBQ sauce and slow-cooked onions.


Serve with mixed salad and sprinkle over the sliced spring onions. Grub-tastic!


The perfect packed lunch! Left-over pork and BBQ sauce for the following day.

Make the BBQ sauce in bulk, bottle it up, and store in the fridge for up to one month!


If you want to achieve the best pulled pork, choose pork shoulder rather than pork loin. Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it’s essential that you cook it slowly to allow the protein to break down properly.

Pork shoulder that’s due to be pulled should always be skinless to allow the flavours to permeate. In addition, pulled pork tenderness is created using a dry rub rather than a marinade.

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