BBQ Pulled Pork Stuffed Sweet Potato


Recipe courtesy of the 2017 St Charles cooking competition sponsored by Brookwood Farms- School Commodity Program


  • 2 large Sweet potatoes
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 2 cups ketchup
  • 1 cup water
  • ½ cup apple cider vinegar
  • 6 tablespoons light brown sugar
  • 5 tablespoons sugar
  • ½ tablespoon fresh ground black pepper
  • ½ tablespoon onion powder
  • ½ tablespoon ground mustard
  • 1 Green onion, thinly sliced
  • 9oz Brookwood Farms Pork Carnitas (15006)
  • Sour cream (optional)
  • Shredded cheddar cheese (optional)
  1. Pre heat oven to 350 F.
  2. Bake sweet potatoes for 45 minutes, or until potatoes are tender.
  3. While potatoes are baking make the BBQ sauce by combining remaining ingredients, except green onions and pork, in a medium sauce pan.
  4. Heat sauce over medium heat, stirring occasionally so sugar doesn’t stick to the bottom of the pan and burn, until it comes to a boil. Boil for 1-2 minutes.
  5. Reduce heat to a simmer and cook for 30 minutes. Remove from heat.
  6. Place pork in a small saucepan and add enough BBQ sauce to coat pork well. Heat over low heat until pork is hot.
  7. Cool and refrigerate leftover sauce for future use. It will keep for a week.
  8. Slit each potato and spread open. Top with the BBQ pork and green onions.
  9. Optional-serve topped with sour cream and shredded cheddar cheese

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