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.
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!
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.
Split top of sweet potato with a knife. Stuff with pulled pork then 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….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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