Roasted Sweet Potato with Chipotle BBQ Pulled Pork

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Prep Time: 20 minutes

Cook Time: 4 to 5 hours (HIGH) or 8 to 9 hours (LOW)

Servings: 4


  • (1) 4-5 lb
    Good Nature® Bone-In Pork Butt
  • 1 pinch
    kosher salt & freshly ground pepper
  • 2 cups
    bbq sauce, separated
  • 4 cups
    chicken stock or broth
  • 4
    sweet potatoes
  • 4 ears
    sweet corn, husked
  • ½ cup
    sour cream
  • 1
    chipotle pepper with adobo, finely chopped
  • 2 tbsp
    cilantro, chopped

Pat pork dry with paper towels and rub with plenty of salt and pepper. Place roast in slow cooker and add 1 ½ cups BBQ sauce and chicken stock. Cook on HIGH for 5 to 6 hours or on LOW for 8 to 9 hours or until meat is fork tender. Remove pork from liquid and shred; mix with remaining BBQ sauce.

Preheat oven to 400°F. Place sweet potatoes on baking sheet and roast until tender, about 45 minutes. Remove potatoes and turn broiler to high. Place corn on baking sheet and broil until lightly charred, rotating often, about 3 minutes.

In a small bowl, combine sour cream and chipotle pepper.

To serve, cut corn off cob and slice roasted sweet potatoes. Top potatoes with BBQ pork and corn, drizzle with chipotle sour cream, and sprinkle with cilantro.

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