Carnitas Filled Sweet Potatoes


Please explain to me why it took this long for me to figure out I need to stuff sweet potatoes with everything and anything?  Especially pulled pork.  Especially a spicy pulled pork.  With an avocado yogurt topping.  And cracked black pepper.  Because this flavor combination was to-die-for.

For some reason, I’ve been all about baking some sweet potatoes for lunch – but the one day I made a “maple cream and pecan” topping and was starvvvvinggg by the time dinner rolled around.  My sweet potato needed more subsistence.  That’s when I decided to top my sweet potatoes with some leftover carnitas we had from the night prior (because I made wayy too much for our little family of 4 – one of which doesn’t eat food and another is a dog).  But really, that’s okay – because without the excessive amount of leftover meat, I would have never combined the two.  And I wouldn’t have had such a delicious lunch that I devoured in minutes.  And then proceeded to make again the next day.

I foresee a lot more sweet potato recipes in the future… the husband and I decided that we were going to try Whole30, along with recently purchasing Tony Horton’s new “22 Minute Hard Corps” program.  You know, something to jump-start our weight loss goals.  Because I sure as heck don’t want to be showing up to a friend’s wedding at the end of July with a mommy pouch.  Anywayyyy… on with the recipe!



  • 2 lb boneless pork loin roast, cut into large pieces
  • 2 tsp salt
  • 4 tsp ancho chile powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp ground cayenne pepper
  • 1-2 tbsp extra virgin olive oil
  • 12 fluid oz beer (I chose to use Blue Moon’s citrus bear, but I’m sure any citrus beer would be great)
  • 1/2 c orange juice


  • baked sweet potato
  • 1/2 an avocado
  • 1/2 c plain Greek yogurt

Preheat your oven to 350 degrees F.

Combine all of the spices into a small bowl and then pour onto a plate.  Rub each piece of pork with the spice mixture and then let the coated meat set at room temperature for 30 minutes.

Heat the olive oil in a pot (or a dutch oven if you have one – I, unfortunately, do not!).  Place the pork pieces into the pot and brown on all sides.  Once browned, remove from pot and pour the beer in.  When you stir the beer, scrape the bottom of the pan to get all those browned pieces off and then add the orange juice.  Bring mixture to a boil and then add the meat back in.

Cover your pot/dutch oven and place in the oven for about half an hour.  Then remove the lid and cook for about another hour (or until the pork is fork tender).  Pull the pork out once more to shred (this way you can ensure it’s all shredded without scratching the crap out of the bottom of your pan).  Put the pork back into the pot and make sure it is evenly coated with mixture.

How to bake your sweet potato perfectly:  Prick your sweet potatoes with a fork.  I like to do about 3 pricks on each side (so a total of 12 fork pricks).  Place the baked potato directly on the oven rack (not a baking sheet – if you want to lay something on the bottom of your oven for when the juices run out, be my guest, but I don’t).  Once potatoes are in the oven, turn it on to 425 degrees F.  Bake for about an 1 hour – 1 hour 15 minutes (depending on size).  Once your cooking time is done, turn off the oven – but leave potatoes in there for about 30 minutes.  Remove from oven, slice open, and fill!

Avocado/Yogurt mixture: Place the avocado and Greek yogurt in a bowl.  Whip with a fork until smooth. Scoop on top of carnitas mixture.  This makes enough for 2 potatoes, unless you realllly load it on there.  I cracked some black pepper on top of the entire ordeal – mainly for photo purposes – but it was still nice.



{carnitas recipe from healthyfoodforliving}

Oh yeah.  You’re welcome.


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