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Smoked pulled pork stuffed Jacket sweet potatoes

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Seasonal Paleo and gluten free recipes 

Smoked pulled pork stuffed Jacket sweet potatoes

Laura | Lau Sunday cooks

Last week I shared my experience with Aiala Hernando’s food styling and photography course and I finished the post by showing one of the shots from my final project.  As I explained, the project scope had been to choose a brand and create an advertisement campaign, so the one I went for was Jack Daniel’s Tennessee sauce.

Although, this recipe is not Paleo - I hope Paleo purists aren’t all running away right now-, it is gluten free. Yay !... However, if you have come across the Jack Daniel’s branded sources before, you will probably know there are large range of sauces, flavours and glazes to choose from, so when buying, make sure it is suitable for celiac as some of them contain wheat and gluten. The best way to know it beforehand is visiting their website where you will find the full list of ingredients for every sauce. 

As I have said many times before, since moving to England, I’ve discovered countless types of foods and flavours that had been totally unknown to me when I lived in Spain, and Jack Daniel’s Tennessee sauce was one of them.

I first met Jack Daniel's barbecue sauces thanks to S. He uses any Jack Daniel’s barbecue sauce to marinate any meat... whatever that might be.  I caught him using it on his breakfast cereal once !... sometimes I think he might marinate me in barbecue glaze ! I know, it’s scary.  

So can you imagine his face when I told him my idea for the final assignment? His eyes widened and his mouth water, and he asked; ‘can I help and advise you on the right sauce to use ?’  Unbelievable, never had he shown so much interest or wanted to be involved in any past recipes.

So of course, with S being such an expert, I followed his recommendation, and for my pulled pork stuffed sweet potatoes I used Jack Daniel’s® Full Flavour Smoky Barbecue Sauce. With pulled pork being such a juicy meat with an incredible flavour on its own, by adding this sauce to it, it adds a rich and oaky taste with a hint of smoke to your palate. Just the smell made me drool when I had been shredding the pork.  There should now be an added comment in the dictionary that says next to the “pulled pork” definition; “mouthwatering”!

When it came to creating the recipe for this Jack Daniel’s barbecue sauce’s advertisement campaign, somehow I felt like merging two traditional recipes together; one from the United Stated and another from the United Kingdom. 

As Jack Daniel’s Tennessee brand by itself is clearly suggestive of Tennessee, I had a pretty clear that the first dish I was going to cook was pulled pork. After all, its origin is actually from within the deep parts to the American South, like Tennessee and North Carolina. 

The British traditional dish, however, came to mind in an absurd way, really. Jack Daniel’s...Jack...Jacket potato. That’s it!

In the UK the Jacket potato takes its name from a baked potato and, unlike others countries, the most distinctive part of the dish are the large variety of toppings you add to it and experiment with, such as; cheese, tuna & mayonnaise, chilli con carne and bacon. But the most common in the UK according to S is Baked Beans.  A God awful creation that should be removed from the face of the Earth, according to me.

Nevertheless, to offset some of the high levels of carbohydrates in this recipe, I substituted the more traditional starch-filled white potatoes with the more healthier sweet potato, that keeps the meltingly soft in the middle and outside crispiness. 

These smoky pulled pork stuffed sweet potatoes are definitely a winner for every occasion. But if you’re not big fan of sweet potatoes, or even white potatoes, I highly recommend making just the pulled pork using the recipe. It’s pulled pork! I don’t think I know anyone from my family and circle of friends who doesn’t like pulled pork. What about you?


Smoked pulled pork stuffed Jacket sweet potatoes 

Fluffy in the middle and crispy on the outside Jacket sweet potatoes, stuffed with juicy pulled pork and Jack Daniel’s® Smoky Barbecue Sauce. A rich and oaky flavour with a hint of smoke to your palate.

Makes 6-8 stuffed sweet potatoes | Time prep. 30 min. | Cook. time: 6 to 10 hours 

Note: Keep in mind that you will need to bake the sweet potatoes an hour before the pork is cooked. 

INGREDIENTS

2 medium onions, finely chopped

2 medium garlic cloves, finely chopped

1 cup organic chicken stock

5 pounds / 2.3 kilos boneless or bone-in pork shoulder

2 cups of Jack Daniel’s® Full Flavour Smoky Barbecue Sauce

Salt and pepper to taste

8 sweet potatoes

 

INSTRUCTIONS

Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.

Pat the pork dry with paper towels. Rub some salt and pepper all over the pork and place the meat on top of the onions and garlic. Cover and cook following the slow cooker instructions, until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

About an hour before the pork is cooked, preheat the oven to 190C/375F to bake the sweet potatoes.

Wash and prick the sweet potatoes skins several times with a fork so they don’t explode in the oven.

Drizzle them with a little olive oil. Sprinkle over a pinch of salt, then rub this into the potatoes. Cook in the hot oven for 1 hour to 1 hour and 20 minutes, depending on how large your potatoes are.

When the pork is ready, turn off the slow cooker and lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces, discarding any large pieces of fat. 

Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

Return the shredded meat to the slow cooker, add the Jack Daniel’s Barbecue sauce and mix to combine. Taste and season with salt as needed. 

When sweet potatoes are baked, carefully split open them and stuffed with the pulled pork. 

By Laura | Lau Sunday cooks