Smoky Pulled Pork Stuffed Sweet Potatoes

These smoky pulled pork stuffed sweet potatoes are the ultimate cozy weeknight dinner that feels totally indulgent without any fuss. Tender oven-roasted sweet potatoes get loaded with saucy, smoky shredded pork and finished with a cool tangy slaw that cuts right through the richness. It's a one-dish wonder that hits every note — sweet, smoky, savory, and just a little bit crunchy.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 medium sweet potatoes
• 1.5 lbs boneless pork shoulder, cut into 3-inch chunks
• 1 cup barbecue sauce, plus extra for serving
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp chipotle chili powder
• 1/2 tsp salt
• 1.5 cups coleslaw mix (bagged shredded cabbage and carrot)
• 2 tbsp apple cider vinegar
• 1 tbsp honey

Directions

1. Preheat oven to 400°F. Scrub sweet potatoes dry, poke each one several times with a fork, rub lightly with oil, and place on a foil-lined baking sheet. Bake for 55 to 65 minutes until completely tender when pierced.
2. While the potatoes bake, season pork chunks all over with smoked paprika, garlic powder, chipotle chili powder, and salt.
3. Place seasoned pork in a medium saucepan with 1/2 cup water over medium-high heat. Bring to a boil, reduce to low, cover, and simmer for 45 minutes until pork is fork-tender.
4. While pork simmers, toss coleslaw mix with apple cider vinegar and honey in a small bowl. Set aside to lightly pickle.
5. Drain any excess liquid from the pork, then shred it using two forks directly in the pot. Stir in the barbecue sauce and cook uncovered over medium heat for 3 to 4 minutes until saucy and slightly thickened.
6. Remove sweet potatoes from the oven, slice each one open lengthwise, and gently press the ends together to open them up wide.
7. Pile a generous scoop of smoky pulled pork into each potato, top with the tangy slaw, and drizzle with extra barbecue sauce before serving.

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