I have recently discovered a new-found love for sweet potatoes, minus the time Jim chopped some up and threw them in with Ramen noodles for a dinner side dish. #truestory #finedining
Needless to say, that is not a side dish we'll be bringing to my parents for Thanksgiving.
After Jim realized that was not the finest use for sweet potatoes, I showed him this recipe which I had on the grocery list to make. Thank goodness he didn't try and throw in Ramen noodles this time.
Anyways, back to the yummies...
2 sweet onions-chopped
1 cup of beef broth
boneless pork loin roast
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 cup Stubb's Original BBQ Sauce
1 Tbsp brown sugar
1/4 cup apple cider
1 tsp Worcestershire sauce
8 sweet potatoes
1// Put onion chunks and beef broth in the crock pot.
2// Trim the fat off the pork loin roast. Mix together the chili powder, cumin, salt, pepper and garlic powder. Rub the mixture evenly over pork and put meat in the crock pot.
3// Cook on high for 8 hours
4// About 45 minutes before the pork is done, start prepping the sweet potatoes. It actually takes longer to cook them in the oven, so we decided to microwave them.
Puncture each sweet sweet potato several times with a fork or knife. While on a microwave safe dish, cook on high for 5 minutes. Then flip the potatoes and cook for another 5 minutes.
5// Take the meat out from the crock pot and place in a bowl. Shred the meat with forks.
6// In another bowl, mix up BBQ sauce, apple cider vinegar, Worcestershire sauce, and brown sugar. Pour mixture over shredded pork and onions; mix well to evenly coat the meat.
7// Using a knife, slice sweet potatoes down the middle, creating an open center to stuff with pulled pork. Fill each sweet potato with meat and drizzle with the BBQ sauce.
A nice variation to the typical pulled pork sandwich. So good we both may have had seconds. Maybe.
What about you? Any fall dish favorites?