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These Paleo Pulled Pork Stuffed Sweet Potatoes with Honey Pineapple BBQ Sauce are super flavorful, delicious, and easy! The pulled pork comes out tender and juicy, and it’s simple to make. Dump it and forget it in the crockpot!
Sorry for my lack of food posts lately. It’s been a busy year so far, especially with the wedding getting closer and trying to plan everything. Wedding planning is work! But it’s fun.
But what better recipe to start the new year with than a bunch of pulled pork?
My dad makes a pretty good pork butt. He smokes it for a long time and it always tastes great. I do not have a smoker, but wanted to try my hand at making a slow-cooker paleo pulled pork recipe. And then I decided to stuff it into a sweet potato. And then, I decided to make my own Honey-Pineapple BBQ sauce to go with it.
These paleo pulled pork stuffed sweet potatoes turned out great! Although it is not my dad’s pork, I was pretty pleased with the end result and how it turned out. This was the first time I made pulled-pork, and it was pretty dang good. I put about 4 pounds in the slow cooker in the morning and had a busy day or running errands, and when I came home it had been about 9 hours later. It came out perfect, very tender and moist, and it tasted great without the BBQ sauce. But the honey pineapple BBQ sauce does add a nice touch, and I love this sauce. It’s got the right amount of sweet and tangy to make for a super tasty barbecue sauce. And there was plenty pork left for some great left-overs!
I love having leftovers. Then, I don’t have to worry about lunches and/or dinners for the rest of the week. And this recipe had plenty of leftover pulled pork! And these paleo pulled pork stuffed sweet potatoes make for some rather tasty leftovers!
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/2 Tbsp apple cider vinegar
- 1/4 cup honey
- 2 tsp chili powder
- 1/2 Tbsp salt
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 3-4 lbs pork shoulder roast
- 4 large sweet potatoes
- 1 cup diced pineapple
- 2 Tbsp apple cider vinegar
- 1/2 cup honey
- 1/4 tsp ginger
- 1/2 tsp garlic powder
- 1/4 cup coconut aminos
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp pepper
- 1 Tbsp arrowroot powder
- 1/4 cup avocado oil
Layer the chopped onion and garlic at the bottom of your slow cooker.
Pour in the chicken broth and apple cider vinegar.
In a small bowl, mix together the honey and the spices until it forms a paste.
Place the pork in the slow cooker (I cut mine in half) and rub the paste over the meat.
Cover and let cook on low for 8-10 hours to desired tenderness, or until it is easily shredded with a fork.
Remove the meat and place in a large bowl or container. Remove the onions with a slotted spoon and place in with the meat. Shred the meat into bite-sized pieces.
Bake your sweet potatoes in an oven heated at 400 degrees for 45 minutes, or until they are soft.
For the sauce: Puree the pineapple in a blender. Then combine all of the sauce ingredients in a medium saucepan and bring to a boil. Lower the heat and cook for 5 minutes, or until the sauce has thickened.
Split open the sweet potatoes and fill with the pulled pork. Drizzle with BBQ sauce, serve and enjoy!