Crispy bacon and tangy pulled pork all baked into sweet potato goodness... as if you needed another reason to get excited about bacon.
Hold up. Isn’t bacon bad for you? Isn’t it so fatty? Like bad fatty? Won’t all that fat make me fat? Blah, blah, blah… NO. Stop right there. Yeah, sure, bacon’s a processed meat and eating bacon at every meal every day wouldn’t be smart, but we’ve talked about this before… fat does not make you fat. Actually, about half the fats in bacon are monounsaturated fats, more specifically oleic acid, which is the same one claimed to be the heart healthy element in olive oil. Saturated fat might not be the bad guy it has been made out to be for all these years and cholesterol in the diet doesn’t always affect the cholesterol in the blood. There’s a good deal of sodium… I mean bacon is cured. However, if you’re mostly avoiding big culprits of sodium in the diet [processed, packaged foods and beverages] then you can take some salty bacon every once in a while.
Bottom line, if you’re working hard and living a healthy lifestyle, then you deserve some bacon once in a while. Don’t let anyone tell you any different. There is so much possibility in a few strips of nature’s candy.
Some bacon rules to live by:
- Get the good stuff. Quality, quality, quality is key. What that pig ate, affects the composition of the meat you’re getting as well as the conditions that pig was in. Put the good stuff in, and you’ll get better stuff out. It’s worth it.
- Get the thick stuff. That’s where it’s at. Get more bang for your buck. The thick cut stuff is more satisfying, unlike housing a pan full of wimpy bacon slices.
- Get your priorities straight. Bacon isn’t a main dish. You don’t want a plate full of bacon with a side of something else. It should be treated like a dish enhancer. Everything tastes better with a little bacon. Don’t overdo it.
These potatoes stuffed with bacon & pork are just delicious. They're great on their own or as a side dish. Serve them with a big green salad and you'll feel all warm and happy inside.
Bacon & Pulled Pork Stuffed Sweet Potatoes
- 3 huge sweet potatoes
- 3 slices thick cut bacon
- 1 pound pulled pork (recipe below, or use your own)
- kerrygold butter
- salt & pepper
Preheat the oven to 450 degrees F. Rub your potatoes with olive oil , put them on a baking sheet, and bake for 40-45 minutes or until fork tender. While those are cooking, throw your bacon in a large saute pan over medium heat and fry up until cooked to desired doneness. Chop into pieces and set aside.
When the taters are done, take them out of the oven and allow to cool. Leave the oven on. Slice the potatoes in half horizontally (as long as your potatoes are big - if small then just take off the tops.) Scoop out a majority of the sweet potato flesh and put into a big bowl, saving the skins. Mash it all up until smooth. Mix in bacon, pulled pork (as much or as little as you like) and a tablespoon of kerrygold butter. Season with salt and pepper to taste.
Scoop your mix back into the sweet potato skins and place back into the oven for another 15 minutes. Smother with more pork. Eat up.
SWEET & SAVORY PULLED PORK
- 2 medium yellow onions, sliced thin
- 4 medium garlic cloves, chopped
- 1 cup chicken stock
- 1 tablespoon packed brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 tsp ground cinnamon
- 1 (3-5 lb) boneless pork shoulder (aka pork butt), any twine or netting removed
- 1 1/2 cups bbq sauce
Throw your onions, garlic, and chicken broth all into the slow cooker. Mix together the brown sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Rub the mix all over your pork getting all the nooks and crannies. Then set the pork shoulder on top of the onions and garlic. Put the top on and cook on high for 6-8 hours or on low for 8-10 hours until that pork is for tender.
Go do stuff.
Turn your slow cooker off and carefully move the pork shoulder to a cutting board. Strain the remaining liquid and onion mix into a bowl that can take some heat, through a mesh strainer. Discard the onions (or save if you like them). Set the liquid aside.
Using two forks, shred your pork into bite size pieces, getting rid of any large hunks of fat. Return the meat to the slow cooker and add in your bbq sauce or add back in some of the cooking liquid to keep the pork nice and juicy. Taste and season if necessary.
adapted from chow.com