Pork and Sweet Potatoes Oamc
Experience comfort food at its finest with this Pork and Sweet Potatoes OAMC (Once-A-Month Cooking) recipe! Tender, slow-cooked pork shoulder pairs perfectly with the natural sweetness of hearty sweet potatoes, infused with warm spices like cinnamon, cumin, and smoked paprika. This freezer-friendly recipe is ideal for meal prepping and busy weeknights, as it can be cooked in a slow cooker and portioned into individual servings for easy reheating. The addition of sautéed onions, garlic, and a splash of chicken broth creates a flavorful, savory base that ties the dish together. Serve this wholesome, protein-packed meal fresh or enjoy the convenience of pulling it from the freezer on those hectic days. Perfect for families and meal-planning enthusiasts, this dish is as versatile as it is satisfying!
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Recipe Information
Ingredients
- 2 lbs pork shoulder
- 3 large sweet potatoes
- 1 medium onion
- 3 garlic cloves
- 2 tbsp olive oil
- 1.5 cups chicken broth
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 bay leaf
- 2 tbsp fresh parsley (optional for garnish)
Instructions
Peel and cube the sweet potatoes into 1-inch pieces and set aside.
Chop the onion into small pieces and mince the garlic cloves.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
In a slow cooker, add the seared pork, sweet potatoes, sautéed onions, and garlic. Pour in the chicken broth.
Sprinkle the cinnamon, cumin, smoked paprika, salt, and black pepper evenly over the mixture. Add the bay leaf to the pot.
Cover and cook on low heat for 6-7 hours or high heat for 4-5 hours, until the pork is tender and easily shredded.
Once the cooking is complete, remove the bay leaf and shred the pork with two forks. Stir the mixture to combine.
Let the dish cool completely before portioning it into freezer-safe containers. Label and freeze for up to 3 months.
To reheat, thaw in the refrigerator overnight and warm on the stovetop or microwave until heated through. Garnish with fresh parsley if desired and serve.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 32.6 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3936 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
