BBQ Pulled Pork Sweet Potato Bowls (Dairy-Free, Egg-Free)

Ingredients

• 3 lbs Pork shoulder
• 1.5 cups BBQ sauce
• 4 Sweet potatoes
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 4 cups Cabbage
• 1 cup Carrots
• 1/2 cup Dairy-free mayonnaise
• 2 tbsp Apple cider vinegar
• 1 tbsp Sugar
• 1 tsp Dijon mustard

Instructions

1. 1Preheat oven to 300°F (150°C).
2. 2Place pork shoulder in a Dutch oven. Pour BBQ sauce over the pork, ensuring it's well coated.
3. 3Cover and bake for 4 hours, or until the pork is very tender and easily shreds with a fork.
4. 4While pork is cooking, preheat oven to 400°F (200°C). Scrub sweet potatoes, drizzle with olive oil, sprinkle with salt and pepper, and bake for 45-60 minutes, or until soft.
5. 5While sweet potatoes are baking, prepare the coleslaw: In a large bowl, combine shredded cabbage and carrots.
6. 6In a separate bowl, whisk together dairy-free mayonnaise, apple cider vinegar, sugar, and Dijon mustard.
7. 7Pour dressing over cabbage and carrots and toss well. Refrigerate until ready to serve.
8. 8Once pork is cooked, shred it using two forks.
9. 9To assemble bowls: Slice open baked sweet potatoes and fluff the insides with a fork. Top with shredded BBQ pulled pork and a generous serving of dairy-free coleslaw.

Substitutions

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