Pulled Pork Sliders on Sweet Potato “Buns”
Whenever I try to follow a paleo lifestyle, or at least reduce the amount of inflammatory grains in my diet from things like bread, pasta, and rice, I always turn to sweet potatoes. They are so satisfying, provide a wonderful source of carbs, and are full of nutrients like vitamin A, vitamin C, manganese, copper, potassium, and much, much more. Here’s a few of my favorite sweet potato recipes I’ve made over the years:
One way to prepare sweet potatoes that I’ve always been skeptical of is…burger buns. I’ve always felt like this was a desperate way of trying to recreate something that just isn’t possible. We have a thing in our household, if you are going to try and make pasta out of almond flour or biscuits from cauliflower, just make the real thing. You’re not fooling anyone.
The same could be said about these sweet potato buns. They shouldn’t even be called “buns,” but dang, I don’t care what the hell they are. I am a believer! My revelation happened last night when I was trying to figure out what to have with a massive crockpot of pulled pork. I’ve seen Instagram posts full of #sweetpotatobuns for years. Were all these trending stories really onto something? Yes. Hell. Yes.
You can put just about whatever you want on these. Burger, pulled pork, eggs, fried chicken, whatever. They are a straight-up great alternative to a white starchy burger bun. Give ’em a shot and let me know if you’re a believer, too!
Pulled Pork Sliders on Sweet Potato Buns
Ingredients for the pork:
- 3-4 pounds pork shoulder
- 1 yellow onion, sliced
- 4 cloves of garlic
- 1/2 cup beef stock
- salt and pepper
Ingredients for the sliders:
- 1 large white sweet potato
- 1 Tablespoon extra virgin olive oil
- Salt and pepper
- Organicville BBQ Sauce, or whatever suits your pleasure
- Thinly sliced red onions
- Bleu cheese dressing (homemade or store bought, like Bob’s)
Directions for the pork:
- Pull out your crockpot and line the bottom with your sliced onions and garlic. Place the pork on top of the onions and garlic. Sprinkle with salt and pepper and add the beef stock.
- Turn your crockpot on low and cook for 8 hours.
- At the end of 8 hours, remove the pork and place on a cutting board.
- Allow the pork to sit for about 10 minutes and then shred with a fork or <a href="http://Pulled Pork Shredder Claws – STRONGEST BBQ MEAT FORKS – Shredding Handling & Carving Food – Claw Handler Set for Pulling Brisket from Grill Smoker or Slow Cooker – BPA Free Barbecue Paws“>Cave Tools like these.
Directions to make the sliders:
- Preheat oven to 400ºF.
- Rinse the sweet potato, but leave skin on. Slice into 1/4″ rounds.
- Arrange in a single layer on a baking sheet lined with parchment paper. Brush with a little olive oil and sprinkle with salt and pepper. Flip and do the same to the other side.
- Bake for 20 minutes, flip, and then bake for another 20 minutes until golden brown. Remove from oven.
- Assemble your sliders anyway you like and enjoy!