BBQ Pork & Peppers with Roasted Sweet Potatoes

Makes 4 servings | Gluten free (to make dairy free use coconut oil or ghee)

Step 1

2 medium sweet potatoes, scrubbed clean and poked in several places with a fork

Step 2

2 Tbsp butter
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, cut into strips
1 tsp minced garlic
1 tsp salt
1 tsp smoked paprika
1 tsp chili powder
½ tsp ground allspice
½ tsp ground black pepper

Step 3

2 c. (about 16 oz.) shredded Instant Pot Citrus Pork
2 Tbsp tomato paste
¼ c. apple cider vinegar
1 can (8 oz.) no sugar added tomato sauce or 1 cup tomato puree
2 Tbsp maple syrup

Directions:

1. Heat oven to 400° F. Place sweet potatoes on a baking sheet. Bake 40-45 minutes or until tender when tested with the tip of a paring knife.
2. Melt butter in a large skillet over medium heat; add peppers and onions. Cook 2-3 minutes until they begin to soften. Add garlic, salt, paprika, chili powder, allspice and pepper; cook until fragrant. Add shredded pork and tomato paste; cook briefly. Stir in apple cider vinegar, tomato sauce and maple syrup. Reduce heat to low and simmer 10-12 minutes until sauce thickens slightly and flavors combine.
3. Serve ¼ of pork and peppers with ½ a sweet potato.

To balance: Add ½ tablespoon butter (or coconut oil/ghee for dairy free) to baked sweet potatoes. 

Batch Cooking:
Here’s how it works. You make one huge batch of Citrus Pork Shoulder. When the pork shoulder is cooking, you prep for the other three meals:

• Pork & Cauliflower-Fried Rice
• BBQ Pork & Peppers with Roasted Sweet Potatoes
• Hash with Eggs

Once the pork is done, you use it in those three meals immediately or store in the fridge or freezer for later in the week.

Click here for a printable PDF with the complete grocery list and all four recipes.