Thursday, May 30, 2013

Sweet Potatoes with Pulled Pork

Sweet Potatoes with Crockpot Pulled Pork

Wowie.  Zowie.  This looked fabulous when I saw it on Nicole's blog (like how I refer to her like I know her?),  I'm going to tell you all the reasons that this sounded fab to me:
1.  Crockpot
2.  Barbecue Sauce
3.  Sweet Potatoes
4.  Eleanor will like it because the barbecue sauce is not mixed with the meat.
5.  Paul will like it because it involves beer.
6.  Eleanor will like it because it has sweet potatoes
7.  Crockpot
8.  Crockpot
9.  Crockpot

As many people know, spring was slow to arrive in Wisconsin this year.  That meant a bit more crockpot meals than usual; and this is a good one.  The tricky part of this one is having it on a night that I have time to bake the sweet potatoes before dinner, but I found just the night a couple weeks ago.  

Slow Cooker Beer Pulled Pork-Stuffed Sweet Potatoes – pork adapted from Bake Your Day, potatoes from The Novice Chef
5 lb center cut, boneless pork loin roast, trimmed (4 lb after trimming)
12 oz of your favorite beer
1 Tbsp low-sodium soy sauce
2 tsp liquid smoke
2 cloves garlic, minced
1/2 yellow onion, chopped
1 tsp black pepper
1/2 tsp cumin
4 medium sweet potatoes
3/4 cup BBQ sauce
Heat the oil in a large skillet over medium-high heat. Once oil is hot, sear the trimmed roast on each side, 2-4 minutes or until slightly golden; remove to crock pot.
To the crock pot, add the pork, beer, soy sauce, liquid smoke, shallots, garlic, onion, pepper, and cumin; rotate meat to coat.
Cover and cook on low for 8-10 hours.
Remove pork from crockpot and drain.  Shred meat and place back in the crockpot.  I served it like this with the bbq sauce on the side and a bit of cheddar cheese.  Eleanor's tomato aversion includes bbq sauce, so that's why I kept it separate
Pierce potatoes with a fork and wrap in foil.  Bake at 350 degrees for about 60 minutes or so, until fork tender.  

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