Eosinophilic Esophagitis Friendly Paleo Smoky BBQ Pulled Pork Stuffed Sweet Potatoes
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, trimmed of excess fat
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
For the BBQ sauce
- ½ cup coconut aminos
- 3 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
For the sweet potatoes
- 4 medium sweet potatoes, scrubbed
- 1 tbsp avocado oil
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface.
- 2
Heat 1 tbsp avocado oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 2–3 minutes, until deeply browned on all sides, about 10 minutes total.
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