Tuesday, February 5, 2008

Tangy Pork and Sweet Potatoes

This was pretty good. One kid thought it was great (middle child), the oldest thought it was okay, and the youngest only ate the bread. Oh well; you can't please them all.

I liked it all right but think it would be better with better BBQ sauce. I used a cheap-o kind this time.


1 1/2 pounds boneless pork, cut into 1-inch cubes
4 medium sweet potatoes, peeled and cubed
1 large onion, cut into wedges
2 cups hickory flavored barbecue sauce, divided use
1 1/2 teaspoons dried mustard
2 garlic cloves, minced

Place pork in a 3 1/2-quart slow cooker. Top with sweet potatoes and onion.

Combine 1 cup barbecue sauce, dried mustard and garlic in a cup; mix well and pour into slow cooker. Cover and cook on low for 6 1/2-7 hours, or until pork and potatoes are very tender.

When ready to serve, stir in another 1 cup barbecue sauce. Have a fresh green salad and some crusty bread on the side.

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