Loaded BBQ Pork Sweet Potato + Carrot Fries
This simple, meal prep friendly recipe is loaded with veggies, protein, fiber and delicious enjoyment!
Just throw a pork tenderloin in the crockpot, or opt to buy pre-cooked shredded pork for an extra short cut.
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Ingredients
Directions
- Place pork tenderloin in a crockpot with half of the bbq sauce and cook on high for 3-4 hours or low for ~8 hours. Once cooked, shred with two forks.
- Prepare your coleslaw by mixing coleslaw mix with yogurt, sugar, apple cider vinegar and a dash of salt and pepper, if desired. You can eat this right away however allowing it to sit in the fridge for a few hours makes it even tastier!
- For Oven Cooking: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. For Air Fryer Cooking: Preheat your air fryer to 375°F (190°C)
- In a large bowl, toss the sweet potato and carrot fries with olive oil and a dash of salt and pepper, if desired. Spread the fries in a single layer on the prepared baking sheet or place in the air fryer.
- Bake in the oven for 25-30 minutes or the air fryer for ~15 minutes, or until the fries are tender and slightly crispy, flipping halfway through.
- Top your fries with pulled pork and the cheese and return to cooking for just a minute or two until cheese in melted (if oven cooking set it to broil and bring it to the highest rack)
- Once the cheese is melted, top your loaded fries with the coleslaw, remaining BBQ sauce and green onions.
Notes
- You may use pre-cooked shredded pork for an easy time saver.
- Shredded chicken, ground meat or even crumbled tempeh would be great pork swaps.
- Feel free to swap frozen french fries for the sweet potato.
- This recipe works great as meal prep. Simply make and store the pork, coleslaw and roasted potatoes and carrots separately. Heat and assemble with toppings (bbq sauce and green onions) when it’s time to enjoy!
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