Pulled Pork Stuffed Sweet Potatoes Recipe (2024)

FAQs

What is the secret to pulled pork? ›

Pulled pork is made with pork shoulder, also called pork butt for whatever reason, and has lots of collagen which when cooked low and slow melts into gelatin which makes for tons of flavor and moist meat. Best to cook at about 200–225°F and get the internal temperature up to 190°F.

Selection and storage tips: Choose firm, small- to medium-sized potatoes with smooth skin. Avoid cracks, soft spots and blemishes. Choose sweet potatoes with a bright, uniform color. Store them in a cool, dark, dry place for use within two to three weeks or at room temperature for up to a week.

Namely, if you accidentally incorporate too much sauce, the flavor and texture of the pork are going to be completely overwhelmed by the sauce — meaning you'll have a soggy mess, including buns that are potentially too soaked to hold, that is also missing the complex flavors of the slow-roasted pork.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

Pour sauce over meat and toss well. Spread buns with Hellmann's® Real Mayonnaise and fill with pulled pork.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Nutrient retention: Raw sweet potatoes may retain more of their nutrients compared to cooked sweet potatoes. Cooking methods like boiling or baking can cause some loss of water-soluble vitamins like vitamin C and B vitamins. Eating raw sweet potatoes can help preserve these nutrients. 2.

Apply the sauce after the meat has been cooked. Depending on the cooking temperature and the type of sugar, a sweet sauce can get gummy or even burn. So, apply the sauce at the end, about 15-30 minutes before removing the pork to add rich flavor.

Is it better to make pulled pork with sauce or without? ›

Moisture: If the pulled pork is on the dry side, adding sauce can help to add moisture and make it more tender and juicy.

I have seen broth, apple juice, water mixed with liquid smoke or other things added to pulled pork to keep it moist.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

Why add apple cider vinegar to pulled pork? Pulled pork relies on both the vinegar's acidity and the low-and-slow cooking process to tenderize the meat, breaking down the protein to give the dish its signature moist, fall-apart texture. Cider vinegar also provides a tangy counterpoint to the fatty pork.

After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

The kind of meat you're smoking will influence the texture of your shreds. Pork shoulder and butt contain tons of fat that keeps the meat juicy and soft when cooking. Your meat could not shred properly if you attempted to smoke a leaner cut, such as tenderloin. The issue of the meat bark is another issue.