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.
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.