Baked Sweet Potatoes with Leftover Pulled Pork
and tangy chilled broccoli salad / watermelon

Name: Baked Sweet Potatoes with Leftover Pulled Pork
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 12 oz Watermelon, sliced or cubed; 4 Sweet potatoes, medium; ~1 lb Leftover pulled pork (from Tuesday); 1 Tbsp Oil, cooking; 2 tsp Hot sauce, more or less to taste; 2 Tbsp Butter; 1/2 Bell peppers, red, finely diced; 2 cloves Shallots, diced; 8 oz Broccoli florets, chopped; 1/2 tsp Garlic powder; 2 tsp Mustard, Dijon; 2 tsp Vinegar, apple cider; 1 Tbsp Oil, cooking

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

Baked Sweet Potatoes with Leftover Pulled Pork

With leftover pulled pork from earlier in the week, this meal is quick, classic, and great for enjoying outdoors if the weather allows.
Smarts: Be sure to check the instructions for the sweet potatoes. Baked sweet potatoes can take up to an hour, so start those cooking before preparing the rest of the meal or use our shortcut to prepare them in the microwave.
Smarts: Look for small (sometimes called "personal") watermelons or buy pre-sliced watermelon if you just want enough for this meal.

Dependency

Slow Cooker Pulled Pork Lettuce Cups

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Baked Sweet Potatoes with Leftover Pulled Pork:

Watermelon - 12 oz , sliced or cubed
Sweet potatoes, medium - 4
Leftover pulled pork (from Tuesday) - ~1 lb
Oil, cooking - 1 Tbsp
Hot sauce - 2 tsp , more or less to taste
Butter - 2 Tbsp

Tangy Chilled Broccoli Salad:

Bell peppers, red - 1/2 , finely diced
Shallots - 2 cloves , diced
Broccoli florets - 8 oz , chopped
Garlic powder - 1/2 tsp
Mustard, Dijon - 2 tsp
Vinegar, apple cider - 2 tsp
Oil, cooking - 1 Tbsp

Prep

Bell peppers / Shallots / Broccoli - Prep as directed. Combine bell peppers and shallots. Store broccoli separately. (Can be done up to 5 days ahead)
Make dressing - Combine garlic powder, mustard, vinegar, and oil (portion for broccoli). (Can be done up to 5 days ahead)
Steam broccoli - Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until they are tender but still have some crunch, 2 to 3 minutes. (Can be done up to 5 days ahead)
Make broccoli salad - Combine broccoli, bell peppers, and shallots. Add dressing and stir to combine. Refrigerate for at least 20 minutes before serving.
Watermelon - Slice into wedges or cubes for serving.

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Make

If baking potatoes in the oven: Heat oven to 425F / 218C. Wrap potatoes tightly in foil and prick with a knife. Bake until tender, 45 to 60 minutes.
If cooking potatoes in the microwave: Prick potatoes with a knife. Cover with a damp paper towel and microwave on high until tender, 8 to 12 minutes. (This will vary based on the size of potatoes; continue cooking until potatoes are soft enough to cut into with a fork.)
Toss pork with oil (portion for sweet potatoes) and hot sauce.
Heat a skillet over medium-high heat. Add pork and saute until pork is heated through, 3 to 5 minutes. (If you'd like, you can cook the pork for a few minutes longer until the edges crisp up.)
Give broccoli salad a stir and season with some salt and pepper.
Slice potatoes in half and mash the halves gently with a fork. Add butter and then top with pork. Enjoy with watermelon and broccoli salad on the side.

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