Hey Y’all! Today, I’m sharing my Paleo Sweet Potato Skins stuffed with Citrus Pulled Pork. And, yes, they are super indulgent!
I love serving these anytime we have a big get-together, such as for 4th of July, Labor Day weekend, etc. because they’re always a hit with friends and family.
And, your friends will never even realize that these potato skins are gluten free, grain free, dairy free, and paleo-friendly.
Personally, I don’t consume pork very often. But, when I do, I always get pasture-raised pork. And, I suggest the same for you.
Conventional pork comes from pigs that have been raised in factory farms, fed a diet of GMO grains, and injected with antibiotics & growth hormones, which can affect your health negatively.
So, try to always use pasture-raised (and local, if possible) when consuming pork.
Check out the video below to see how I make these potato skins…
Sweet Potato Skins with Citrus Pulled Pork
This recipes is gluten free, grain free, dairy free, and paleo friendly.
For the Pulled Pork
- 1-1.5 lbs Pork Tenderloin (get pasture-raised, if possible)
- 3/4 C. Fresh Orange Juice
- 1/4 C. Water
- 2 tsp Cumin
- Sea Salt (to taste)
- Black Pepper (to taste)
- Zest of 1 Orange
For the Sweet Potato Skins
- 4-6 Sweet Potatoes (clean skin)
- Unrefined Coconut Oil (melted)
- Sea Salt
For the Toppings
- Fresh Salsa
- Cilantro (chopped)
For the Pulled Pork
- Add pork tenderloin to a crockpot followed by the orange juice, water, cumin, salt, pepper, and orange zest. Cook on low for 8 hours or until pork can be easily pulled apart with a fork.
- One hour before serving, preheat your oven to 400 degrees F. Pierce each sweet potato a few times with a fork, brush with coconut oil, and sprinkle with sea salt. Cook potatoes on a baking sheet for 45-55 minutes or until fully cooked through.
- Once potatoes are done, cut the top of each potato length-wise and scoop out about 75% of the potato. You’ll want to leave about 1/2 an inch of each potato around the skin to give it structure. Brush/drizzle coconut oil inside each potato and sprinkle with sea salt. Bake potato skins another 15 minutes or until slightly crispy around the edges. Remove potato skins from oven and set aside.
- Turn your oven broiler on high. Add pork tenderloin to a baking sheet lined with parchment paper and separate the pork using a fork. Pour 1/2 of the liquid mixture from the crockpot over the pork and toss to combine. Taste pork to see if it needs more sea salt and pepper. Spread pulled pork out evenly over the baking sheet and broil for 5-10 minutes. Remove from oven and pour remaining liquid from crockpot over the pork. Toss to combine.
- To assemble potato skins, add as much pulled pork to each potato skin as you’d like and top with fresh salsa, avocado slices, and chopped cilantro. ENJOY!