Tender hasselback-style oven roasted sweet potatoes, stuffed with juicy bbq pulled pork and topped with shredded cheese, sour cream, and cilantro! An easy family-approved dish!
1 pound pork roast (shoulder or loin will work great)
1 cup barbecue sauce (I recommend using 1/2 cup of two different flavors – I used a hickory flavored bbq sauce as well as a sweet n’ smokey version)
4 medium sweet potatoes
2 tablespoons olive oil
4 tablespoons butter, melted
1/2 cup shredded cheese
sour cream (or plain greek yogurt)
Place pork in a slow cooker/crock pot and cover with the barbecue sauce. Cook slow 8 hours or high 3-4 hours.
One hour before serving prepare the potatoes. Spray a baking sheet with cooking spray. Pierce potatoes 10-12 times all over the surface with a fork. Cut thin slices into the potato being sure to only slice 3/4 of the way through the potato (you want the bottom of the potato to stay intact – click [url:1]HERE[/url] for a good tutorial on how to slice the potatoes)
Place potatoes on the baking sheet. Brush each with olive oil, being sure to coat the whole outer surface. Bake 25 minutes. Remove pan from oven, brush potatoes with melted butter, and return to oven. Bake another 20 minutes.
While the potatoes are cooking, use two forks to shred pork. Leave it in the slow cooker til ready to use.
When the potatoes are cook through and very tender, remove from oven. Carefully stuff each of the slits in the potatoes with pork (I used a fork to stuff the pork in). Top with shredded cheese. Return to oven 3-4 minutes until cheese is melted. Remove from oven and allow to cool slightly before topping with sour cream and cilantro.