Pulled Pork Stuffed Sweet Potatoes

Add chopped chives or cheese over top for color!

2 lbs. boneless pork loin roast
2 onions, cut into chunks
1/2 cup reduced-sodium beef broth
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
6 sweet potatoes
1 cup barbeque sauce
1/4 cup apple cider vinegar
1 tsp. Worcestershire sauce
1 1/2 Tbsp. brown sugar

Place onion and beef broth in a slow cooker and set aside. In a small bowl mix chili powder, cumin, salt, pepper and garlic powder. Rub mixture evenly over pork. Place pork in slow cooker. Cover and cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.

Preheat oven to 400º.

Pierce sweet potatoes several times with a fork. Place potatoes on a baking sheet lined with foil. Bake for 45 minutes, until potatoes are tender. Remove pork and onions from the slow cooker and place in a large bowl. Using a fork, pull meat apart.

In a separate large bowl, combine BBQ sauce, apple cider vinegar, Worcestershire sauce and brown sugar. Pour mixture over pork and mix. Using a knife, slice sweet potatoes down the middle, creating an open center. Fill each sweet potato with pork mixture.

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