Crock Pot BBQ Pork Stuffed Sweet Potatoes with Slaw

Once upon a time, long long ago, B and I were on a date. I ordered steak. I think he might have been a little envious of my meal, a little food-possessive, or a little steak-curious. I don't know. But whatever the reason, something possessed him to think it was okay to slowly sneak his fork across the table and pierce one of my freshly cut bites of medium-rare perfection. And what was my reaction? I stabbed his hand. Hard. With my fork. It was an instantaneous reflex. Protect my steak at all costs.

The moral of the story? I take my meat seriously. And also, don't touch my food without asking. I will cut you.

While I wouldn't put BBQ on the same pedestal as steak, it is something I really love to eat. But I don't know how / possess the tools / really care to try to make a proper pulled pork the real way. So pulled pork at home was always just.....mehhhh (pork roast, crock pot, bottle of sauce, and cook, anyone?).

That is until I found this recipe. It totally rocked my crock-pot-pulled-pork world. It is pulled pork perfection. It is still simple enough for non-official BBQ lovers like myself to manage, but tastes authentic. And it smells so so SO good.

I replaced the bun with a healthier (and more filling) baked sweet potato. Top it with some slaw and you have yourself a perfect little dinner.

Slow Cooker BBQ Pulled Pork Stuffed Sweet Potatoes with Slaw
Makes 8 servings
310 cals / 9g fat / 29g carbs / 28g protein

2.5-3 lb lean pork roast (such as loin/sirloin)
2 tsp red wine vinegar
3 tsp hickory liquid smoke
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
3/4 cup of your favorite BBQ sauce

1 bag shredded cabbage/cole slaw mix
6 green onions
3 TB lite mayo
3 TB white wine vinegar
2 tsp sugar
1 tsp salt

4 large cooked sweet potatoes (I just cook mine in the microwave to save time)

1. Trim all the fat from the pork and place in crock pot. Sprinkle with garlic powder, salt, pepper, vinegar, and liquid smoke. Cook on high for 6-8 hours. Shred pork with 2 forks, stir in BBQ sauce (adjust amount to your preference. I like mine a little drier). Cook an additional 15 min or so.

2. In a large bowl, whisk together mayo, vinegar, sugar, and salt. Thinly slice green onions. Add onions and slaw mix to bowl and toss to coat. Let sit for ~20-30 min before serving.

3. Split baked sweet potatoes in half, top with BBQ pork and slaw, and serve.