BBQ Pulled Pork Stuffed Sweet Potatoes

This BBQ Pulled Pork Stuffed Sweet Potatoes recipe brings together two comfort food classics in one unforgettable dish. Tender, slow-cooked pork shoulder is shredded and tossed in a smoky, tangy barbecue sauce, then piled high atop fluffy roasted sweet potatoes. The natural sweetness of the potatoes perfectly balances the savory, smoky pulled pork, creating a flavor combination that's both satisfying and surprisingly sophisticated. Inspired by Southern barbecue traditions and the growing popularity of sweet potato boats, this recipe offers a naturally gluten-free alternative to traditional pulled pork sandwiches. The sweet potato serves as both plate and side dish, eliminating the need for bread while adding nutritional value with its high fiber and vitamin A content. The slow-cooking method ensures the pork becomes incredibly tender and absorbs all the rich flavors of the spice rub and barbecue sauce. What makes this dish truly special is its versatility and crowd-pleasing appeal. Whether you're hosting game night, meal prepping for the week, or looking for a hearty family dinner, these stuffed sweet potatoes deliver on all fronts. The pork can be made ahead in a slow cooker or Instant Pot, making assembly quick and easy. Top with your favorite garnishes like crispy coleslaw, green onions, or a dollop of sour cream for added texture and freshness. This recipe proves that gluten-free eating doesn't mean sacrificing flavor or satisfaction. Each bite offers a perfect balance of smoky, sweet, savory, and tangy notes that will have everyone coming back for seconds, regardless of dietary restrictions.

Ingredients

• 3 lbspork shoulder, trimmed of excess fat
• 2 tbspbrown sugar
• 1 tbspsmoked paprika
• 1 tbspgarlic powder
• 1 tbsponion powder
• 1 tspground cumin
• 2 tspkosher salt
• 1 tspblack pepper, freshly ground
• 1/4 cupapple cider vinegar
• 1/2 cupchicken broth
• 1.5 cupsgluten-free BBQ sauce, divided
• 6large sweet potatoes, scrubbed clean
• 2 tbspolive oil
• 4green onions, sliced optional
• 1/4 cupfresh cilantro, chopped optional
• 1/2 cupsour cream optional

Method

1. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper to create a dry rub. 0:05
2. Pat the pork shoulder dry with paper towels and generously coat all sides with the spice rub, pressing it into the meat. 0:05
3. Place the seasoned pork shoulder in a slow cooker. Pour apple cider vinegar and chicken broth around the meat. 0:04
4. Pour 1/2 cup of BBQ sauce over the pork shoulder, spreading it evenly across the top. 0:04
5. Cover the slow cooker and cook on low for 8 hours or on high for 5 hours, until the pork is fork-tender and easily shreds. 0:05
6. About 1 hour before the pork is done, preheat your oven to 400°F. 0:03
7. Pierce each sweet potato several times with a fork, then rub them with olive oil and sprinkle lightly with salt. 0:05
8. Place sweet potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for 45-55 minutes until tender when pierced with a knife. 0:05
9. Once the pork is done, transfer it to a large cutting board and let it rest for 5 minutes. 0:04
10. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat. 0:05
11. Transfer the shredded pork to a large bowl and toss with the remaining 1 cup of BBQ sauce until well coated. 0:04
12. Cut a lengthwise slit in each baked sweet potato and gently push the ends toward the center to open them up. 0:04
13. Fluff the inside of each sweet potato with a fork to create a fluffy base for the pulled pork. 0:04
14. Generously pile the BBQ pulled pork onto each sweet potato, dividing it evenly among all six potatoes. 0:05
15. Top each stuffed sweet potato with optional garnishes such as sliced green onions, chopped cilantro, and a dollop of sour cream. Serve immediately. 0:05