How to Meal Prep with Pork

Ingredients

• 2 lb Pulled Pork (cooked and shredded; can be homemade or store‑bought)
• 4 medium Sweet Potatoes (about 2 lb total; scrubbed clean)
• 1 cup Barbecue Sauce (mild or spicy, according to taste)
• 2 tbsp Olive Oil (extra virgin preferred)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Green Onions (chopped, for garnish)

Instructions

1. Preheat Grill

   Turn on the grill and set it to medium‑high heat, aiming for about 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

2. Prepare Sweet Potatoes

   Wash the sweet potatoes, pat dry, and slice each lengthwise about halfway, leaving the base intact. Drizzle with olive oil and sprinkle with salt and black pepper.

   Time: PT5M

3. Wrap and Grill Sweet Potatoes

   Wrap each sweet potato tightly in aluminum foil and place on the preheated grill. Cook for 20–25 minutes, turning once, until the flesh is fork‑tender.

   Time: PT25M

   Temperature: 375°F

4. Heat Pulled Pork

   While the potatoes grill, place the pulled pork in a mixing bowl, add the barbecue sauce, and stir to combine. Transfer to a saucepan and warm over medium heat for 5–7 minutes, stirring occasionally, until the mixture reaches 165°F (74°C).

   Time: PT7M

5. Fluff Sweet Potato Flesh

   Remove the foil‑wrapped potatoes from the grill, unwrap carefully (steam will be hot), and split the opening wider. Use a fork to fluff the interior lightly.

   Time: PT3M

6. Stuff and Garnish

   Spoon a generous portion of the warm BBQ pulled pork into each sweet potato pocket. Sprinkle chopped green onions on top for freshness.

   Time: PT5M

7. Cool and Store

   Allow the stuffed potatoes to cool for a few minutes, then transfer to meal‑prep containers. Refrigerate or freeze according to storage guidelines.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

6 g