Pulled Pork Stuffed Sweet Potato

Prep 10 mins
Cook 9 hrs
Total 9 hrs 10 mins
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The best kind of baked sweet potato! This Pulled Pork Stuffed Sweet Potato recipe is an easy main or side dish featuring caramelized baked sweet potato stuffed with saucy, BBQ pulled pork.

Growing up I would see people at Jason’s Deli ordering those big baked potatoes stuffed with things like chili and would gag. First of all, I am pretty sure that chili came from a can. And if I know one thing, it’s that chili from a can is only good on one thing…Nachos. The kind of nachos that are also topped with the bright neon cheese that comes from a giant can that is good for the next 30 years.

But to be honest, it wasn’t even the chili that got me. I couldn’t wrap my mind around stuffing any meat product — besides bacon — into a baked potato. That all changed when I went to a wedding in high school that had bbq chicken stuffed baked potatoes. Yes I agree, this was all kinds of wrong.

What can I say, it wasn’t the classiest affair…but I sure did fall in love with baked potatoes stuffed with meat. I still feel shamed every time I do it. I can’t explain my hard wired feelings against meat stuffed potatoes…but I can tell you that putting BBQ Pulled Pork into a baked Sweet Potato is possibly the best thing ever. Even if you have to eat it alone in your house with the curtains drawn so no one sees you…or maybe that’s just me and my twisted shamed stuffed potato eating ways.

These are a great way to use up leftover pulled pork. Below I have the recipe for how to make pulled pork in your slow cooker, but that doesn’t mean you have to make it my way. Sure, my ways the best…but I’m sure your way is good too. ;-)

Yield: serves 8

Pulled Pork Stuffed Sweet Potato

A Pulled Pork Stuffed Sweet Potato on a Piece of Parchment Paper

Pulled Pork Stuffed Sweet Potatoes drizzled with BBQ sauce are easy to prep, and incredibly good. They're also a great use of leftover pulled pork!

Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes


  • 2 lb pork loin
  • 1/4 cup chili powder
  • 2 tablespoons garlic salt
  • 6 cups coke a cola, or enough to cover pork
  • 3/4 to 1 cup Sweet Baby Ray’s Original BBQ Sauce
  • 8 large sweet potatoes


  1. Season entire pork loin with garlic salt and chili powder. Pour a little coke in the bottom of the crock pot and add the pork butt. Add enough coke to just cover the pork loin. Cook on low for 8 hours.
  2. While pork is cooking, bake your sweet potatoes: Preheat oven to 400°. Scrub potatoes under water and wrap in foil. Bake in oven for about 1 hour. Sweet Potatoes are fully cooked when you can gently squeeze them and they feel soft. Remove from oven and set aside.
  3. Remove pork from crock pot and discard almost all of coke mixture…leaving just a tablespoon or two of juice behind to help moisten the pork.
  4. Place the pork back into the crockpot and then use two large forks to shred the meat. Add BBQ sauce and combine (above it says 3/4 to 1 cup BBQ sauce, which just means add as much, or as little, as you like). Leave slow cooker on low, or warm, to keep things hot until you are ready to serve.
  5. When ready to serve, cut a a slit in the sweet potato, lengthwise. Grab the potato from both ends and press together to open the sweet potato up. Fill each sweet potato with a generous helping of pulled pork and top with an extra drizzle of BBQ Sauce. Serve immediately!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 578Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 100mgSodium: 1797mgCarbohydrates: 78gFiber: 8gSugar: 47gProtein: 37g

This post may contain affiliate links. Read my disclosure policy.

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67 Responses
  1. TheCubanFoodBlog

    Yeah! Finally a recipe I can make in Cuba!!!!!! I drool over so many recipes I see on other blogs and cookbooks, but all too often I can’t make them because we just don’t have the range of ingredients here in Cuba. However this recipe is brilliant. I can make it. Ok so the BBQ I will have to make from scratch, but that’s ok. It’s a combination that I hadn’t thought of before. Thanks for surprising me. I can’t wait to try this. Tanja

  2. SnoWhite @ Finding Joy in My Kitchen

    I am loving this idea; two favorites of mine all together in one place. Might just be making this soon.

  3. Lauren @ Climbing Grier Mountain

    Besides drooling over the gorgeous photos, I have major jazz hands about this recipe! Pulled pork? YES! Sweet potato? Heck ya! Bookmarking this guy fo’ sure.

    P.S. Favorite thing about Jason’s Deli…soft serve ice cream station!

  4. Heather

    I was planning on waiting until fall to replace my slow cooker…but this recipe has me re-evaluating my decision. Holy cow, this looks AMAZING. Great photos!

  5. Cassie

    I have zero issue with eating a big ‘ol potato for dinner so I am extremely on board when it is stuffed with BBQ. Holy cow, this is awesome. My hubs will definitely be on board too!

  6. Chung-Ah | Damn Delicious

    Oh gawwd this might the most amazing thing ever! I usually don’t make pulled pork but I want to make it just so I can have this!

  7. Cookbook Queen

    This needs to happen for dinner at my house!! YUM!!

    And i am totally a fan of canned chili and neon nacho cheese. I can feel you judging me!! ;)

  8. Nikki @Pennies on a Platter

    I think it’s Famous Daves that also serves pulled pork stuffed potatoes. Yum! I love this kind of thing. Glad you got on the band wagon eventually. ;)

  9. Ali @ Gimme Some Oven

    I LOVE this idea!!! Especially with sweet potatoes!!

    And I was also a potato fan at Jason’s Deli for years. That and their gumbo. MmmmHMMM. ;)

  10. Devon

    It IS a great way to use leftover pulled pork… Lately I’ve been shoving black beans, turkey, whatever is in my fridge into sweet potatoes.

  11. DessertForTwo

    This is my favorite way to use up extra meat. Especially when I bring home barbecue on the plane from Texas :)

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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