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Decadent BBQ Pulled Pork Stuffed Sweet Potatoes with Cheesy Jalapeño Drizzle
Indulge in these BBQ pulled pork stuffed sweet potatoes with a cheesy jalapeño drizzle—comfort food heaven in every bite!
Get ready to dive into a world of flavor with our Decadent BBQ Pulled Pork Stuffed Sweet Potatoes. This indulgent dish takes comfort food to a whole new level with succulent pulled pork, slow-cooked to perfection, nestled inside roasted sweet potatoes. The smoky, savory pork is perfectly balanced by the natural sweetness of the potatoes, creating a mouthwatering combination you won't forget.
But we didn't stop there! A creamy, cheesy jalapeño drizzle adds a spicy kick, elevating the dish with just the right amount of heat and gooey richness. This recipe is perfect for those days when you want to treat yourself to something special and satisfying. It's a delightful blend of textures and flavors that'll have everyone coming back for seconds!
Recipe Overview
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings
4
Calories
780 kcal
per serving
Cuisine
Mexican
Indulge in these BBQ pulled pork stuffed sweet potatoes with a cheesy jalapeño drizzle—comfort food heaven in every bite!
Ingredients
- • pork shoulder (boneless): 2 pounds
- • BBQ sauce: 1 cup
- • smoked paprika: 1 tablespoon
- • garlic powder: 1 teaspoon
- • onion powder: 1 teaspoon
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • sweet potatoes: 4 large
- • olive oil: 2 tablespoons
- • cheddar cheese (shredded): 1 cup
- • cream cheese: 4 ounces
- • milk: 1/2 cup
- • pickled jalapeños (sliced): 1/4 cup
- • fresh cilantro (chopped): 2 tablespoons
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a slow cooker, combine the pork shoulder with BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook on low for 6 hours until the pork is tender and can be easily shredded with a fork.
- 3 While the pork is cooking, wash and dry the sweet potatoes. Pierce each potato several times with a fork, then rub them with olive oil. Place them on a baking sheet and roast in the preheated oven for 45-60 minutes, or until they are tender.
- 4 Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker, stirring it back into the sauce to soak up the flavors.
- 5 In a small saucepan over medium heat, combine the cheddar cheese, cream cheese, and milk. Stir continuously until the cheese is melted and the sauce is smooth. Add the pickled jalapeños and cook for an additional 2 minutes.
- 6 To assemble, slice open each sweet potato lengthwise and fluff the insides with a fork. Generously fill each potato with the pulled pork mixture, then drizzle with the cheesy jalapeño sauce. Garnish with chopped cilantro and serve immediately.
Serving Suggestions
- • These BBQ Pulled Pork Stuffed Sweet Potatoes are a meal on their own, but you can enhance the experience with some complementary sides. Try serving them with a crisp coleslaw or a fresh garden salad to add a refreshing contrast to the rich flavors of the dish. For a beverage pairing, a cold glass of iced tea or a light, citrusy beer would complement the smoky barbecue notes nicely. You can also add a touch of crunch by topping the sweet potatoes with crushed tortilla chips or crispy fried onions. The added texture will make each bite even more satisfying!
Storage Tips
Store any leftover pulled pork in an airtight container in the refrigerator for up to 3 days. The sweet potatoes can also be stored in the fridge, but it's best to keep them separate from the pork to maintain their texture. Reheat the pulled pork in a saucepan over low heat, adding a splash of water if needed to prevent drying out. Reheat the sweet potatoes in the oven at 350°F (175°C) until warmed through.
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