BBQ Pork & Peppers with Roasted Sweet Potatoes

Makes 4 servings | Gluten free (to make dairy free use coconut oil or ghee)

Step 1

2 medium sweet potatoes, scrubbed clean and poked in several places with a fork

Step 2

2 Tbsp butter
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, cut into strips
1 tsp minced garlic
1 tsp salt
1 tsp smoked paprika
1 tsp chili powder
½ tsp ground allspice
½ tsp ground black pepper

Step 3

2 c. (about 16 oz.) shredded Instant Pot Citrus Pork
2 Tbsp tomato paste
¼ c. apple cider vinegar
1 can (8 oz.) no sugar added tomato sauce or 1 cup tomato puree
2 Tbsp maple syrup



  1. Heat oven to 400° F. Place sweet potatoes on a baking sheet. Bake 40-45 minutes or until tender when tested with the tip of a paring knife.
  2. Melt butter in a large skillet over medium heat; add peppers and onions. Cook 2-3 minutes until they begin to soften. Add garlic, salt, paprika, chili powder, allspice and pepper; cook until fragrant. Add shredded pork and tomato paste; cook briefly. Stir in apple cider vinegar, tomato sauce and maple syrup. Reduce heat to low and simmer 10-12 minutes until sauce thickens slightly and flavors combine.
  3. Serve ¼ of pork and peppers with ½ a sweet potato.


To balance: Add ½ tablespoon butter (or coconut oil/ghee for dairy free) to baked sweet potatoes. 

Batch Cooking:
Here’s how it works. You make one huge batch of Citrus Pork Shoulder. When the pork shoulder is cooking, you prep for the other three meals:

Once the pork is done, you use it in those three meals immediately or store in the fridge or freezer for later in the week.

Click here for a printable PDF with the complete grocery list and all four recipes.

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