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Place the onions and garlic in an even layer in the slow cooker and pour in the stock.
Pat the pork dry with paper towels. Rub some salt and pepper all over the pork and place the meat on top of the onions and garlic.
Cover and cook following the slow cooker instructions, until the pork is fork-tender, about 6 to 8 hours on high or 10 to 12 hours on low.
About 1 1/2 hours before the pork is finished, preheat the oven to 190C/375F to bake the sweet potatoes.
Lift the pork onto a large plate or tray.
Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
Remove any string from the pork and peel off any skin. Using 2 forks, break up the meat into chunky pieces, discarding any large pieces of fat. Return it to the crockpot.
Put all the Paleo BBQ Sauce ingredients in the crock pot with the roast. Mix to combine. Put the lid back on and continue cooking the roast until it’s completely fork tender.
Wash and prick the sweet potatoes skins several times with a fork so they don’t explode in the oven.
Drizzle them with a little olive oil. Sprinkle them with a pinch of salt.
Cook in the hot oven for 1 hour to 1 hour and 20 minutes, depending on how large your potatoes are.
When sweet potatoes are baked, shred the pork a bit more with a fork if necessary and carefully split the sweet potatoes open and stuff them with the pulled pork mixture.