These sweet potatoes are fluffy in the middle, crispy on the outside and stuffed with the best slow cooker pulled pork shoulder topped with Jack Daniel’s® Smoky Barbecue Sauce. I love how easy it is to get this rich and oaky flavor with a hint of smoke!
Prep Time:30 min
Cook Time:6-12 hours
Total Time:-26101697.816667 minute
2 medium onions, finely chopped
2 medium garlic cloves, finely chopped
1 cup chicken stock
5 pounds boneless or bone-in pork shoulder
2 cups of Jack Daniel’s® Full Flavor Smoky Barbecue Sauce
Salt and pepper to taste
12 sweet potatoes
Place the onions and garlic in an even layer in the slow cooker and pour in the stock.
Pat the pork dry with paper towels. Rub some salt and pepper all over the pork and place the meat on top of the onions and garlic.
Cover and cook following the slow cooker instructions, until the pork is fork-tender, about 6 to 8 hours on high or 10 to 12 hours on low.
About an hour before the pork is cooked, preheat the oven to 190C/375F to bake the sweet potatoes.
Wash and prick the sweet potatoes skins several times with a fork so they don’t explode in the oven.
Drizzle them with a little olive oil. Sprinkle them with a pinch of salt.
Cook in the hot oven for 1 hour to 1 hour and 20 minutes, depending on how large your potatoes are.
When the pork is ready, turn off the slow cooker and lift the pork onto a large plate or tray. Remove any string and peel off any skin. Using 2 forks, shred the meat into chunky pieces, discarding any large pieces of fat.
Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
Return the shredded meat to the slow cooker, add the Jack Daniel’s Barbecue sauce and mix to combine. Taste and season with salt as needed.
When sweet potatoes are baked, carefully split open them and stuffed with the pulled pork mixture.
Keep in mind that you will need to bake the sweet potatoes an hour before the pork is cooked.