This recipe combines the comfort of slow-cooked pulled pork with the nutrient-rich goodness of sweet potatoes, making it a hearty and satisfying meal perfect for busy weeknights. The dish balances savory, sweet, and tangy flavors with a creamy coleslaw topping, delivering a complete protein and fiber-packed meal.
Why This Recipe Works
Modern eating often means sacrificing flavor for convenience. This recipe defies that trend. The long cooking time for the pork breaks down tough cuts into incredibly tender, flavorful meat, while the sweet potato provides a naturally sweet base that complements the smoky BBQ sauce. The coleslaw adds acidity to cut through the richness, making each bite balanced and enjoyable.
Ingredients Breakdown
Pulled Pork:
– 2 tbsp coconut sugar
– 1 tbsp smoked paprika
– 1 tbsp sea salt
– 1 tsp cumin
– 1 tsp garlic powder
– 1 tsp onion powder
– 4 lbs pork shoulder (cut into large pieces)
– 2 tbsp avocado oil
– 1 ½ cups bone broth
Sweet Potatoes:
– 6 small/medium orange-fleshed sweet potatoes (garnet yams)
Coleslaw:
– ½ cup avocado oil mayonnaise
– 2 tbsp pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1 tsp sea salt
– 1 (16-oz) package organic coleslaw mix
To Serve:
– 2 cups BBQ sauce (refined sugar-free)
– 2–4 tbsp grass-fed ghee (optional)
Cooking Instructions
- Prepare the Pork: Combine dry spices. Sear pork in oil until browned. Add bone broth and cook in a Dutch oven at 300°F for 3-4 hours, uncovered for the last hour to crisp edges.
- Bake Sweet Potatoes: While pork cooks, bake whole sweet potatoes at 300°F for 60-90 minutes until soft. Slit open lengthwise.
- Make Coleslaw: Mix mayonnaise, maple syrup, vinegar, mustard, and salt. Toss with coleslaw mix.
- Shred and Combine: Shred pork with two forks; stir in BBQ sauce. Season to taste.
- Serve: Brush sweet potatoes with ghee (optional). Heap with pulled pork and top with coleslaw.
Slow Cooker/Pressure Cooker Alternatives
For faster cooking, sear pork first then transfer to a slow cooker (4-6 hours high, 8-10 low) or pressure cooker (1 hour high pressure, 10-15 min manual release). The sweet potatoes still require approximately two hours to cook.
Nutritional Information
Per serving (based on 6 servings): 750 calories, 51g protein, 23g carbs, 49g fat. Adjust portion size (4oz pork instead of 8oz) for a lighter meal. Note that nutrition facts are estimates and vary based on ingredients.
This recipe is more than just a meal; it’s a practical solution for flavorful, nutrient-dense weeknight dinners. The combination of slow-cooked pork and baked sweet potatoes provides sustained energy, while the coleslaw adds brightness and digestive benefits.
