Baked Sweet Potatoes with Leftover Pulled Pork
and tangy chilled broccoli salad / watermelon
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.
- 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
- 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
- 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.
- 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.
I would like to mix it with pork next time, so a little of each. Used store-bought bbq sauce, used an IP recipe from online.0 Helpful
BBQ jackfruit was yummy. Pasta salad was pretty mayonnaise-y. Maybe would try it with a vinaigrette dressing instead next time.0 Helpful
Used part of this recipe mixed with an older recipe for pork shoulder, and made homemade bbq sauce. Delicious, delicious, delicious, pulled pork BBQ sandwiches area a favorite for sure.0 Helpful
Great chilled broccoli salad and leftover pulled pork was easily made super flavorable with hot sauce.0 Helpful
My first experience with jackfruit, and it was a hit! Will make this again. Macaroni salad was pretty good too.0 Helpful
Need to try the macaroni salad next time! Made with spinach pasta cold salad. Didn’t use any bbq sauce.0 Helpful