Crock Pot Pulled Pork with Stuffed Baked Sweet Potatoes
This easy pork recipe will allow you to start the dinner at the beginning of the day. With a little effort in the evening preparing the baked sweet potatoes & yams and a side salad, your meal is complete.
Leave out the vinegar if desired.
Ingredients
-
1
lb
Pork Shoulder Boneless; Trimmed of fat
-
1
cup
Chicken Stock Low sodium
-
1/2
cup
Yellow Onion Diced
-
6
Garlic Cloves Minced
-
2
tbsp
Ketchup
-
1
tbsp
Cider Vinegar Optional
-
1/2
tsp
Black Pepper Ground; As needed
-
Salt To taste
Instructions
-
Place all ingredients in crock-pot, cover and cook for 6 hours on low.
-
Remove pork and let cool for 20 minutes. Strain the liquid and let the fat rise to the surface. Skim the fat off with a ladle and discard.
-
With two meat forks, gently pull the pork meat apart and reserve. Moisten the meat with the liquid as needed. Adjust seasoning with salt and pepper to your taste. Reserve.
-
Optional: Use pork to fill baked potatoes/yams from the Baked Sweet Potatoes & Yams Recipe.
-
Place all ingredients in crock-pot, cover and cook for 6 hours on low.
-
Remove pork and let cool for 20 minutes. Strain the liquid and let the fat rise to the surface. Skim the fat off with a ladle and discard.
-
With two meat forks, gently pull the pork meat apart and reserve. Moisten the meat with the liquid as needed. Adjust seasoning with salt and pepper to your taste. Reserve.
-
Optional: Use pork to fill baked potatoes/yams from the Baked Sweet Potatoes & Yams Recipe.
