Slow Cooker Pulled Pork Stuffed Sweet Potatoes with Pineapple Honey BBQ Sauce
Slow Cooker Pulled Pork stuffed Sweet Potatoes with Honey-Pineapple BBQ Sauce
Servings: 4
  • 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
For the Sauce:
  • 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
  1. Layer the chopped onion and garlic at the bottom of your slow cooker.
  2. Pour in the chicken broth and apple cider vinegar.
  3. In a small bowl, mix together the honey and the spices until it forms a paste.
  4. Place the pork in the slow cooker (I cut mine in half) and rub the paste over the meat.
  5. Cover and let cook on low for 8-10 hours to desired tenderness, or until it is easily shredded with a fork.
  6. 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.
  7. Bake your sweet potatoes in an oven heated at 400 degrees for 45 minutes, or until they are soft.
  8. 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.

  9. Split open the sweet potatoes and fill with the pulled pork. Drizzle with BBQ sauce, serve and enjoy!