Stuffed sweet potatoes with slow cooked pulled pork
- 1 tbsp chili powder
- 1 tbsp paprika
- 6 ¾ lbs pork tenderloin (1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs portions)
- 3 red onions
- 2 tbsp minced garlic
- 1 ½ cups chicken broth
- 6 sweet potatoes
- ¾ cup apple cider vinegar
- 3 cups barbecue sauce
- 6 green onions
- 3 cups arugula
In a small bowl, combine chili powder, paprika, salt and pepper. Rub all over pork tenderloin.
Peel and thinly slice onion. Place in a slow cooker, along with garlic and chicken broth. Nestle pork tenderloin in the middle and cook on low 8 hours.
Preheat oven to 400 degrees F. Place sweet potatoes on a foil-lined baking sheet and poke each a fork several times. Bake 45 minutes, or until tender.
Remove pork tenderloin from the slow cooker and transfer to a cutting board. Add apple cider vinegar and barbecue sauce to the liquid in the slow cooker and cook uncovered on low 30 minutes more. Meanwhile, shred pork into bite-sized pieces.
Cut each sweet potato lengthwise down the middle. Top each half with pulled pork and drizzle with slow cooker sauce. Thinly slice green onion and sprinkle on top, along with arugula.