AIP Pulled Pork Loaded Sweet Potatoes

This freezer friendly pork roast is seasoned with AIP-friendly spices and slow cooked until it falls apart! Then it is heaped on top of tender, baked sweet potatoes and finished off with sauteed kale and crispy bacon pieces. These Loaded Sweet Potatoes are decadent yet nourishing!
6 Servings Recipe By Pin Print
AIP Pulled Pork Loaded Sweet Potatoes

Ingredients

  • 2 pounds Pork Roast
  • 2 tablespoons melt Coconut Oil
  • 1 cup dice Onion, Yellow
  • 1 cup peel and grate Apple
  • 2 ⅔ fluid ounces Apple Cider Vinegar
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 tablespoon mince Garlic, Cloves
  • 1 teaspoon Turmeric
  • ½ teaspoons Cinnamon
  • ½ teaspoons Sea Salt
  • ½ cups chop Cilantro, Fresh
  • 6 medium cook Sweet Potato
  • ½ cups cook and dice Bacon
  • 2 tablespoons Bacon Fat
  • 1 cup chop Kale

Freezer Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Nutritional Information

  • 1 serving = 1 sweet potato (2 halves)
  • 608 Calories
  • 32g Fat
  • 12g Sat Fat
  • 134mg Cholesterol
  • 814mg Sodium
  • 1216mg Potassium
  • 32g Carbs
  • 6g Fiber
  • 12g Sugar
  • 46g Protein
  • 15 WW+ Points
  • 14 SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place pork roast in a slow cooker on low.
  2. Mix together coconut oil, onion, apple, apple cider vinegar, ginger, garlic, tumeric, cinnamon and sea salt.
  3. Pour mixture over pork.
  4. Cook on low for 7-8 hours until pork shreds easily with a fork.
  5. Turn off slow cooker. Shred pork.
  6. Add chopped cilantro to pork.
  7. Cut each sweet potato in half lengthwise to open, but not completely and gently smash down with a fork.
  8. Divide potatoes cut sides up among baking dishes.
  9. Divide pork mixture between potatoes (about 1/3 cup per potato). Be sure to spoon extra juices on to the potatoes as well.
  10. Heat bacon grease in skillet over medium heat.
  11. Toss the kale into the bacon grease and fry until dark green and crispy.
  12. Drain kale on a paper towel.
  13. Top potatoes with bacon and kale.
  14. Bake uncovered at 350 degrees for 20 minutes until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place pork roast in a slow cooker on low.
  2. Melt coconut oil and mix together with onion, apple, apple cider vinegar, ginger, garlic, tumeric, cinnamon and sea salt.
  3. Pour mixture over pork.
  4. Cook on low for 7-8 hours until pork shreds easily with a fork.
  5. Turn off slow cooker. Shred pork.
  6. Add chopped cilantro to pork.
  7. Cut each sweet potato in half lengthwise to open, but not completely and gently smash down with a fork.
  8. Divide potatoes cut sides up among baking dishes.
  9. Divide pork mixture between potatoes (about 1/3 cup per potato). Be sure to spoon extra juices on to the potatoes as well.
  10. Heat bacon grease in skillet over medium heat.
  11. Toss the kale into the bacon grease and fry until dark green and crispy.
  12. Drain kale on a paper towel.
  13. Top potatoes with bacon and kale.
  14. Allow potatoes and toppings to cool completely.
  15. Cover with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake, covered, at 350 degrees for 20 minutes.
  2. Uncover and bake an additional 10 minutes until tops are slightly crispy and potatoes are heated through.

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