Sweet Potato Skins With Pulled Pork and rQ Ivory Slaw

This is an awesome take on the ultimate bar food… Potato Skins! The tender sweet potato makes the perfect vessel for some delicious pulled pork, smoked cheddar cheese and a side of creamy BBQ flavored slaw.




1 lb. Pulled Pork chopped in bite size chunks w/BBQ sauce mixed in

½ cup of a BBQ Sauce with a nice vinegar bite(EAT IPO works well)

4-6 medium size sweet potatoes, not too large since we’re using them for skins. Think single serving size when sliced in half lengthwise.

1 cup shredded smoked cheddar cheese

1 package apple smoked bacon

Oakridge BBQ Secret Weapon rub for seasoning


1 bag slaw mix

½ cup rQ Ivory BBQ Sauce

2 tbls. Nakano Garlic Infused Rice Wine Vinegar

½ cup finely chopped Sweet Red Pepper


  1. Either par-boil or pre-bake your sweet potatoes. Make sure they’re NOT over cooked. Let them rest and come to room temperature.
  2. Slice the sweet potatoes in half lengthwise and scoop out the insides leaving a good ¼ inch of flesh inside the skins.
  3. Apply a light dusting of your favorite BBQ rub to the inside of the skins.
  4. Mix in ½ cup of BBQ sauce(EAT IPO) with the pulled pork.
  5. Spoon the pork into the sweet potato skins and top with shredded smoked cheddar cheese.
  6. Arrange the skins inside a foil pan and put into your grill/smoker using indirect heat at about 300 degrees for about 15-20 minutes. Do NOT place the pan over direct heat… you don’t want the bottoms of the skins to get burnt.
  7. Take the skins out of the grill/smoker and apply a spoonful of the rQ slaw mix on top, lightly dust with BBQ rub and serve. Or, serve the slaw on the side and sprinkle bacon bits on top.

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