Southern Style Pulled Pork Stuffed Sweet Potatoes

Hearty, Sweet and all ‘South’

12 Sweet potatoes, washed, and baked
1 can (1.43L) Vanee Deluxe Pulled Pork (code 20418)
1 cup your favourite BBQ Sauce
½ cup brown sugar
2 tsp white vinegar
green onions, sliced for garnish as desired

1. Empty contents of can:
– pork into hotel pan, separate with fork
– broth into a sauce pan, bring to a gentle boil

2. Heat pork in conventional oven, uncovered at 400°F for approximately
15 minutes, or until heated through and tips of meat shreds are golden and slightly crispy.

3. Remove from oven, keep warm.

4. Meanwhile, bring broth to a gentle boil on stove top and add remaining ingredients.

5. Blend well and reduce to two thirds.

6. Combine sauce with pork and toss to coat.

7. Slice open baked sweet potatoes and top with BBQ Pulled Pork, green onions and drizzle additional barbecue sauce if desired.

OPTIONAL: add sour cream and shredded aged Cheddar on the side.