Dark Chocolate Almond Butter Pulled Pork Stuffed Potatoes
Serves 4
Pulled Pork Ingredients:
4 oz NUTTY NOVELTIES DARK CHOCOLATE ALMOND BUTTER
2-3 lbs of pork tenderloin
½ cup apple cider vinegar
1 TBSP worcestershire sauce
1 TBSP garlic, minced
1 12 oz Yuengling beer, or dark porter beer
Chili powder, to taste
Nutmeg, to taste
Apple Slaw Ingredients:
1 cup shredded cabbage
1 granny smith apple, cut into matchsticks
½ cup carrots, cut into matchsticks
½ cup apple cider vinegar
1 TBSP sugar
Sauce Ingredients:
Liquid from crock pot after pork has cooked
¼ cup brown sugar
2 TBSP NUTTY NOVELTIES DARK CHOCOLATE ALMOND BUTTER
1 TBSP worcestershire sauce
1 TBSP garlic, minced
1 tsp ground ginger
1 TBSP butter for a roux
1 TBSP flour for a roux
Pinch of salt
For Serving:
4 russet potatoes
Chives, chopped
Directions:
- Combine all pulled pork ingredients (besides pork) into a mixing bowl. Whisk together until it is somewhat smooth.
- Add pork and marinade into a crockpot and cook on low for 4 hours.
- Combine all apple slaw ingredients into a bowl and mix (leave in refrigerator until ready to serve).
- When pork is almost complete, strain out the liquid from the crockpot and set aside.
- In a medium saucepan, heat butter and flour to create a thick roux.
- Add the chocolate almond butter and garlic to the pan and start to cook down.
- Slowly pour in the juice from the crockpot and stir.
- Add the rest of the sauce ingredients and set heat down to low- allow to thicken.
- Pour the sauce back into the crockpot with the meat before serving.
- Bake the 4 potatoes in the oven at 350 degrees for 45 - 50 minutes or until soft. (Time saving tip: microwave potatoes wrapped in moistened paper towels for about 15 - 20 minutes until soft).
- To serve, cut potato in half, scoop pork into potato and top with apple slaw and chives.
Enjoy!
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