Apple Cider Pulled Pork Stuffed Sweet Potatoes
Tender apple cider pulled pork stuffed inside perfectly roasted sweet potatoes and topped with a crisp, tangy apple slaw — the ultimate cozy fall dinner that’s healthy, high in protein, and easy enough for busy weeknights.
Creator: Leslie Stokes
If there’s one meal that truly tastes like fall, it’s this one.
The kind that makes your kitchen smell like Sunday afternoon — cozy, a little sweet, and totally comforting. This Apple Cider Pulled Pork Stuffed Sweet Potato recipe is everything I love about fall cooking: minimal prep, big flavor, and a slow cooker doing most of the work while I’m running errands, picking up kids, or working on content.
By dinnertime, the pork is fall-apart tender, the sweet potatoes are caramelized, and all that’s left is to toss together the crisp apple slaw. The flavor combo is perfection — sweet, tangy, smoky, and fresh. It’s healthy, macro-friendly, and one of those meals that my whole family actually eats without complaint (which feels like a small miracle some nights).
Why You’ll Love This Recipe
- Crockpot Convenience – You can set it and forget it. The pork slow cooks while you live your life.
- High Protein + Gluten-Free – A balanced meal with 40g of protein per serving and naturally gluten-free ingredients.
- Perfect Fall Flavors – The apple cider and sweet potato bring cozy, slightly sweet notes that pair perfectly with savory pulled pork.
- Meal Prep Friendly – It reheats beautifully for lunch or dinner later in the week.
Ingredient Breakdown
Pork Butt or Shoulder: Choose a cut with a little fat — it melts down and keeps the pork juicy. I like to use pork tenderloin because it’s lighter and cheaper, but you will get more flavor from butt or shoulder.
Apple Cider: Adds sweetness and a subtle fall flavor. You can use apple juice in a pinch.
Dijon Mustard: Gives the sauce tang and depth without overpowering.
Maple Syrup: A touch of natural sweetness that caramelizes beautifully.
Sweet Potatoes: They’re naturally rich and pair perfectly with the pulled pork’s savory flavor.
Apple Slaw: Don’t skip this! It adds freshness, crunch, and that little bit of acidity to balance the dish.
Step-by-Step Tips
Trim excess fat: You want enough fat for tenderness, but not so much it feels greasy.
Shred + soak: After shredding, toss the pork back in its cooking liquid to soak up every bit of flavor.
Crisp the sweet potatoes: If you have time, bake the potatoes earlier in the day and reheat them for a slightly crisped exterior before serving.
Chill the slaw: The longer it sits, the more the flavors meld — even 30 minutes makes a difference.
Serving Ideas
If you want to change it up, try serving the pulled pork and slaw:
In lettuce wraps for a lighter lunch
Over quinoa or cauliflower rice bowls
On sliders for a family-friendly weekend dinner
You can even double the pork recipe — trust me, it disappears fast.
Final Thoughts
There’s something about this recipe that feels nostalgic — it’s slow-cooked comfort but made healthier and easier. The apple cider gives that perfect touch of fall sweetness, the pork is melt-in-your-mouth good, and the crunchy apple slaw ties it all together.
If you’re looking for a cozy, satisfying meal that fits into your healthy routine but still feels indulgent, this is it. Pair it with a side of roasted Brussels sprouts or a glass of crisp cider, and you’ve got the perfect fall dinner moment.
Meal Prep + Storage Tips
This recipe was made for meal prep.
You can make the pork in your crockpot on Sunday, shred it, and use it all week — on sweet potatoes, salads, sandwiches, or rice bowls.
To Store:
Pork: up to 4 days in the fridge or 3 months in the freezer.
Sweet Potatoes: bake in advance and store in containers for easy grab-and-heat meals.
Slaw: best made fresh, but holds up 2–3 days in the fridge.
To Reheat:
Warm the pork in a skillet with a splash of apple cider or broth to keep it juicy. Reheat potatoes in the microwave or air fryer until hot, then top with pork and cold slaw.
Apple Cider Pulled Pork Stuffed Sweet Potatoes
Ingredients
For the pork (double if you want leftovers for sandwiches or tacos):
- 2 lbs pork butt, shoulder, or tenderloin (what I use to keep it lean) cut into chunks
- 1 cup apple cider or apple juice
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup or brown sugar
- 1 tsp each salt pepper, paprika, garlic powder, and onion powder
For the sweet potatoes:
- 4 medium sweet potatoes washed
- 4 tbsp butter
- 1/2 cup smoked gouda cheese
- salt and pepper to taste
For the tangy apple slaw:
- 2 cups shredded cabbage or coleslaw mix
- 1 apple julienned
- 2 tbsp Greek yogurt or mayo
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt + pepper to taste
Let's Make It
- Cook the pork: Add the pork, apple cider, vinegar, Dijon mustard, maple syrup, and all seasonings to your slow cooker. Stir to coat. Cook on low for 6–8 hours or high for 4 hours, until the pork is tender and shreds easily. Shred using two forks and toss back into the juices to soak up all the flavor.
- Bake the sweet potatoes: Preheat oven to 400°F. Pierce each potato with a fork a few times and place on a baking sheet. Bake for 45–50 minutes, or until soft when pierced with a knife. Cut them open, top with butter, salt and pepper and then gouda cheese, mash with fork.
- Make the apple slaw: In a bowl, combine cabbage, apple, Greek yogurt or mayo, apple cider vinegar, honey, salt, and pepper. Toss well and refrigerate until ready to serve.
- Assemble: Slice open each sweet potato, fluff the inside slightly with a fork, and top generously with pulled pork. Add a scoop of apple slaw on top for crunch and brightness.
Nutrition Facts
Nutrition per serving:
•Calories: 450
•Protein: 40 g
•Carbohydrates: 35 g
•Fat: 12 g
•Fiber: 5 g
•Sugar: 14 g
