Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce

TGIF!   Friday means Mitten Movie Night.  I have prepared something really special.  It was a few step process but really required more waiting than working.  First I put the sweet potatoes in the slow cooker.  Then I braised the pork and put it in the oven.  Whisked the Asian BBQ sauce.  Chilled the beer.  I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Tonight along with the meal we are drinking Fifth Voyage Coconut Porter from Cranker’s Brewery.  This was part of a ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer.  I really enjoyed this pack since it let us try a few different beers from all over the state. Like a little travel without the…travel.  On second thought, that isn’t fun! One of mine & hubby’s favorite ‘us’ time thing to do is take mini-vacations to check out the craft beer scene. Our last trip was to Toledo & Cleveland, Ohio.  While we were there we even visited the Rock & Roll Hall of Fame and the Christmas Story house!  I’m a huge history nerd so this trip had tons to offer–and did I mention these cities also have great craft beer?

For entertainment we’re watching The Boss.  I have been binging on funny stuff all week after the premier of The Walking Dead Sunday.  Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again.  Sorry, I’ve invested too much time to quit now.  Alright! So onto the meal (unless your having TWD flashbacks then come back later).  As I mentioned I made this meal in stages.  For the sweet potatoes I wash them and then put them in a crock pot for 6 hours.  Done! See didn’t I say that was easy?

For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer.  Take off heat and put in a 350 degree oven.  Cook for 1 hour.  Take out of oven then add 1 cup water.  Put back into the oven to finish cooking for another 1-1 1/4 hours.   When the pork comes out so tender it shreds easily.   Now your ready for the sauce!

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

For the Asian BBQ sauce whisk all ingredients together except for the sesame oil.  Add 2/3 of the sauce to shredded pork.  Save the remainder for topping.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Split top of sweet potato with a knife.  Stuff with pulled pork.  Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes.  Garnish with chopped parsley.  And here you are….

Pulled Pork Stuffed Sweet Potato from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Tiny Prints - Sitewide Sale

 

Pulled Pork Sweet Potato with Asian BBQ Sauce from Bottom Left of the Mitten

Save

Save

Save

Save

Save

Save

Save

Save

Print Recipe
Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
Creamy sweet potatoes topped with tender pulled pork. Finished with a sweet & tangy Asian BBQ sauce. Perfect slow cooked comfort food with minimal effort.
Course Main Dish
Cuisine Pork
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Course Main Dish
Cuisine Pork
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Instructions
Sweet Potatoes
  1. Add washed potatoes to slow cooker. Cook on low for 4-6 hours.
Asian BBQ Sauce
  1. Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
  2. Split top of sweet potato with a knife. Stuff with pulled pork.
  3. Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. Enjoy!
Pork
  1. For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides. Then add salt & pepper to your liking and one bottle of beer.
  2. Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours.
Share this Recipe

My Dad’s Chicken & Rice

I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough gave the recipe to me and I’ve been making it myself for about 20 years now.

My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up we would have big dinners of lamb, creamed spinach and croissants. Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house where Sunday is a day for family and feasting.

Now back to the recipe because once you make ‘My Dad’s Chicken & Rice’ I know that it will quickly become a keeper you make for years yourself.  Gather up your ingredients.

2016-03-16 17.03.18

For years I made this recipe on the stovetop in a stockpot using quick cooking rice.  But this Christmas I asked for a Rice Cooker and started making it that way.  Let me tell you abut this rice cooker……

I LOVE IT!  I know a rice cooker seems like something you would use only occasionally but let me tell you that I use this thing all the time. It is a steamer, slow cooker and I pretty much haven’t used my large stockpot (with the exception of this soup) since I got it. If you do not have a rice cooker, please feel free to make this on your stovetop following the same instructions.

In the pan or in your rice cooker add the water, chicken bouillon, rice, soy sauce, water chestnuts and fancy mixed vegetables. If you are using the rice cooker it will let you know when it’s all cooked. If you are doing this on the stovetop follow the package directions for cooking 1 cup of quick cook rice.

Chicken & Rice

Now let’s cook your mushrooms and onions. I cook these separate from the chicken because the chicken will get soggy if cooked together and I like the chicken to be really crispy.  Just add a little butter or oil in the bottom of your pan and sauté until mushroom and onions have browned. Add them to your pot.

2016-03-16 18.05.02

Heat about 1 tbs. of oil in the bottom of the same pan used for the mushrooms and onions. Cut chicken into cubes and dredge into a mixture of flour, pepper and garlic powder.

Chicken & Rice
Add chicken to pan and fry until golden brown.
2016-03-16 18.15.08
Your rice should be cooked so now just add chicken as the final step and stir to combine all the goodness.

Chicken & Rice
With this recipe I make Chinese Slaw Salad to go with it. Here are the ingredient I use.

Chinese Slaw

Take your Ramen Noodles and break them up. Melt the butter and add the noodles to the pan, discard the packet you won’t be needing it. Brown the dry noodles to your liking for a crunchy topping on this salad.

2016-03-16 18.04.45

Take the wet ingredients plus the brown sugar and mix together.  Chop the lettuce and put it in a bowl.  Add the bag of coleslaw mix.  Top with dressing.  Stir to mix.  Top with Ramen Noodles.  Right before serving I cut a lime I half and squirt over the top.  It just adds a great citrus kick to it.

Chinese Slaw

Plate it all up and here you are…..

Chicken & Rice

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Amazon affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
My Dad's Chicken & Rice
Delicious Chicken & Rice meal the whole family will love. Serve with Chinese Slaw Salad, recipe included.
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
My Dad's Chicken & Rice
Chinese Slaw Salad
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
My Dad's Chicken & Rice
Chinese Slaw Salad
Instructions
My Dad's Chicken & Rice
  1. Add the water, chicken bouillon, rice, soy sauce, water chestnuts and fancy mixed vegetables. If you are using the rice cooker it will let you know when it’s all cooked. If you are doing this on the stovetop follow the package directions for cooking 1 cup of quick cook rice.
  2. Cook your mushrooms and onions using add a little butter or oil in the bottom of your pan and sauté until mushroom and onions have browned. Add them to your pot.
  3. Heat about 1 tbs. of oil in the bottom of the same pan used for the mushrooms and onions. Cut chicken into cubes and dredge into a mixture of flour, pepper and garlic powder. Add chicken to pan and fry until golden brown.
  4. Once rice is done cooking add chicken to the pan. Stir to combine all ingredients. Serve.
Chinese Slaw Salad
  1. Take your Ramen Noodles and break them up. Melt the butter and add the noodles to the pan, discard the packet you won’t be needing it. Brown the dry noodles to your liking.
  2. Take the wet ingredients plus the brown sugar and mix together.
  3. Chop the lettuce and put it in a bowl. Add the bag of coleslaw mix. Top with dressing. Stir to mix. Top with Ramen Noodles.
  4. Right before serving I cut a lime I half and squirt over the top.
Share this Recipe
 

Food Blog Theme from Nimbus
Powered by WordPress