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Slow Cooked Pulled Pork with Sweet Potato Hash

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Pulled Pork with Sweet Potato Hash

Servings 6
Prep Time 10 minutes
Cook Time 10 minutes
Slow Cooker 12 hours
Total Time 12 hours 20 minutes

Equipment

Ingredients

Slow Cooked Pork

  • 1 kg Boneless Pork Shoulder or Boston Butt Roast
  • tsp Himalayan Salt

Hash

Instructions

Prep and pork

  • Rub the pork with the salt. Place into slow cooker, cover and cook for 12-14 hours on low.
  • Grate the sweet potato and place in the fridge overnight.
  • Once the pork is cooked, remove from the cooker and shred with 2 forks.

Sweet Potato Hash

  • Finely chop the onions.
  • Heat a large frying pan over medium-high heat. Melt 1 tbsp Ghee in the pan.
  • Add the onions to the pan and cook, stirring until softened, adding salt as you cook, approx. 5 min.
  • Add the sweet potato, add in the remaining ghee, and season with salt and pepper.
  • If adding eggs, make 8 wells in the hash and crack the eggs into the wells. Cover and cook for a few mins until the eggs are cooked to your liking.
  • Allow the bottom of the sweet potato to brown over medium-high heat for 5 mins.
  • Flip in sections with a spatula and let the other side brown for 5 mins (adjust your cooking time if required).
  • Once cooked to your liking top with the pulled pork, stir through the meat.

Notes

Add a nice spice to the pork for an extra flavour boost.
Add wilted spinach for some greens for a lunch dish.
This dish can be prepped in stages and cooked whenever you are ready.
Macros with no eggs: Calories: 1077 kcal; Carbohydrates: 14g; Protein: 24g; Fat: 10g
Calories: 1401kcal

Nutrition

Serving: 6g | Calories: 1401kcal | Carbohydrates: 15g | Protein: 30g | Fat: 15g
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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