Morning, morning!! Do I hate a treat for you! I am back on track eating healthy and finally getting back to working out. I kicked TurboFire 45’s boo-tay last night. With working out you have to fuel your body too. If I have learned anything it is that every person breaks food down differently. Some people consider having 1 cookie a day instead of 2 a diet and will lose weight. Some cut out all the junk food, workout 6 days a week and lose nothing. For me I found what works for me when I was doing triathlons and that is low-carb. I am not saying that it will work for everyone but it works for me. Maybe I am gluten intolerance, I have never been tested but if I eat a lot of carbs I have to take a nap. True story!
So I wouldn’t eat sweet potato everyday but when I have a long workout planned it totally works for refueling. Those who can eat it whenever they want and not gain weight, face plant yourself right into this yummy goodness!
1-2 lb pork loin (I could only find a 1.5 pound pork loin) ~ 1/4 cup chili powder ~ 2 tablespoons garlic salt ~ 4 to 5 cups cola ~ 1 cup Sweet Baby Ray’s Original BBQ Sauce ~ large sweet potato ~ Sprinkle of Brown Sugar (Optional)
Mix together the garlic salt and chili powder. Rub the pork loin with the mixture on all sides.
Pour a little cola in the bottom of the crock pot and add the pork loin. Add enough cola to just cover the pork loin. Cook on low for 8 hours.
After the pork has cooked for about 6-7 hours bake your sweet potatoes:
Preheat oven to 400°. Scrub potatoes under water and wrap in foil. Bake in oven for about 1 hour . Sweet Potatoes are fully cooked when you can gently squeeze them and they feel soft. Remove from oven and set aside. (*NOTE: I ended up putting mine in for another 20 minutes for a total of 80 minutes cooked)
Remove pork from crock pot and discard almost all of the cola mixture…leaving just a tablespoon or two of juice behind to help moisten the pork.
Place the pork back into the crockpot and then use two large forks to shred the meat.
Add BBQ sauce and combine (I went with a full cup of BBQ Sauce but really just add to your taste). Leave slow cooker on low, or warm, until you are ready to serve.
Cut a a slit in the sweet potato, lengthwise. Don’t cut all the way through. Grab the potato from both ends and press together. OPTIONAL: Sprinkle a little bit of brown sugar on the sweet potato to balance the flavor of the BBQ sauce. Fill each sweet potato with a spoonful or two or three of pulled pork and top with an little extra BBQ Sauce. Serve and savor!