Why We Like It
Let the slow cooker create savory balsamic pork, and then kick it up a notch and serve it atop a sweet potato! Yes, stuffing sweet potatoes can be as second nature as putting pork on a bun. (Which of course, is fine, but we want you to have groundbreaking alternatives to eat nutritiously!) Leftover pork makes the perfect quick and easy meal for the Encore Balsamic Pork and Pepper Quesadillas!
Prepare the Slow Cooker:
Place pork into a greased slow cooker.
Combine and Add the Sauce Mixture:
Add to a small bowl and stir to combine.
Pour mixture over the pork. Stir slightly.
Add the Sweet Potatoes:
After scrubbing the potatoes clean, place on top of the pork in the slow cooker.
Cook on low for 6-8 hours (or on high for 4 hours).
Prepare Before Serving:
(This will make enough sautéed vegetables for the Encore Balsamic Pork and Pepper Quesadillas, or you can reduce the amount of veggies by half.)
About 20 minutes before serving: add oil to a large skillet over medium-high heat. Add vegetables and sauté for 5 minutes or until slightly tender. (Save half of these sautéed vegetables for the Encore Balsamic Pork and Pepper Quesadillas.)
Remove the potatoes from the slow cooker and transfer to a serving platter or individual plates. With the pork still in the slow cooker, shred with 2 forks and allow the pork to soak up the juices momentarily. (If serving the quesadillas another night, set aside 2 cups of pork.)
Serve and Enjoy!
Slice and fluff the sweet potatoes, and then top with pork, some of the juice and sautéed vegetables.
To make this meal gluten-free, you can use tamari gluten-free soy sauce.
Nutrition Information for one serving
- Calories: 410
- Fat: 8 g
- Saturated Fat: 1.9 g
- Cholesterol: 123 mg
- Total Carbohydrate: 40 g
- Fiber: 5.5 g
- Total Sugars: 15 g
- Added Sugars: 2 g
- Protein: 44 g
- Sodium: 305 mg