Tangy Pork and Sweet Potatoes
Serve this hearty, autumn-inspired slow-cooker meal with a fresh green salad.
1 1/2 pounds boneless pork, cut into 1-inch cubes
6 medium-size sweet potatoes, peeled, cut into 1 1/2-inch cubes
1 large onion, cut into 8 wedges
2 cups prepared hickory flavored barbecue sauce - divided use
1 1/2 teaspoons dry mustard
2 cloves garlic, minced
- Place pork in a 3 1/2-quart slow cooker. Top with sweet potatoes and onion.
- Combine 1 cup barbecue sauce, mustard and garlic. Spoon over pork, potatoes and onions. Cover and cook on low heat setting 6 1/2 to 7 hours or until pork and potatoes are tender. Stir in remaining 1 cup barbecue sauce.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.