This easy pulled pork sweet potato skillet recipe is a ridiculously easy one pan meal that is ready in 30 minutes. With juicy pulled pork, sweet potatoes, and bell peppers, it's delicious served with tortilla chips, in tacos and more.
One pan meals are such a lifesaver during the work week! These Vegan Moroccan Chickpea Skillet and Chili Lime Sweet Potato Skillet and Chicken Skillet have long been our favorites, but this pulled pork skillet has recently taken the top spot.
Reasons to love this pulled pork sweet potato skillet
- it is gluten-free and low carb for a healthy weeknight dinner
- meal prep-friendly, using pre-cooked pulled pork and prepped fresh veggies
- cooks in just one pan in only about 25 minutes
Recipe video
Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
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Let's talk ingredients
- pulled pork – I recommend making this crock pot pulled pork (or this Instant Pot Pulled Pork) as they have the perfect amount of cooking liquid to help the sweet potatoes cook through
- peppers - I've used red and yellow, but use whatever colors you have on hand.
- sweet potato - peeled and cut into ½ to ¾ inch cubes. Try to cut them roughly equal so they cook through evenly.
- toppings to serve - cilantro, shredded cheddar cheese, and tortilla chips are my favorites
Meal prep it
This recipe was specifically developed to use up leftover pulled pork and is part of a meal prep plan.
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- find our complete meal prep plan + shopping list here
1. Cook Ahead
You can cook this recipe ahead and portion out into single serving meal prep containers (2 cup capacity or so). Store in the fridge for up to 4 days, and reheat in the microwave until steaming hot.
2. Ingredient Prep
Alternatively, you can prep the ingredients ahead and store in a large meal prep container in the fridge for up to 4 days or the freezer for up to 3 months before cooking.
- you will need a large meal prep container (I like IKEA's 3 quart glass containers) or a gallon-sized freezer bag
- important! Make sure you place the pulled pork + juices over the cubed sweet potatoes, as raw sweet potatoes will harden unless covered by liquid
- if freezing, thaw completely before cooking as directed. You may want to remove 5 or so minutes from the cook time as veggies can soften after thawing.
Find my favorite meal prep containers here!
How to serve it
We enjoy this sweet potato pulled pork skillet with tortilla chips and and a bit of shredded cheddar cheese; but you can wrap in a tortilla for a yummy burrito, serve over white rice or cauliflower rice, or try with zucchini noodles for a fresh and low-carb option.
Topping ideas
- fresh tomatoes
- jalapeños
- avocado or guacamole
- pickled onions
- salsa
- sour cream or Greek yogurt
More skillet recipes
- Enchilada Sweet Potato Noodles Skillet
- Low Carb Lasagna Skillet
- Caprese Chicken Gnocchi Skillet
- Low Carb Indian Chicken Skillet
- 45 Healthy Skillet Recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Pulled Pork Sweet Potato Skillet
Ingredients
- 4 cups pulled pork (covered in cooking liquid; roughly 1 ½- 2 cups cooking liquid)
- 2 bell peppers (sliced into strips)
- 4 cups sweet potato (cut into ½ to ¾ inch cubes; 3 small or 1 large)
Toppings
- cilantro
- shredded cheese
- tortilla chips
Instructions
- Make the pulled pork according to this Crock Pot Pulled Pork recipe.
- In a large skillet combine pulled pork with cooking liquid, peppers, and sweet potato. Cover and bring to a simmer.
- Cook for 15-20 minutes, stirring occasionally, until the potatoes are soft. If you notice the pan is starting to dry, add ½ cup water.
- Serve with tortilla chips, fresh chopped cilantro and shredded cheddar cheese.
Meal Prep
- To prep ahead, add the bell peppers and sweet potatoes each to one side of a large glass meal prep container, or place the sweet potatoes on the bottom of a freezer bag. Add the pulled pork on top of the sweet potatoes and pour the juices over to coat.
- Refrigerate for up to 4 days, and freeze for up to 3 months.
- Fridge- dump everything into the skillet and cook as directed.
- Freezer- thaw completely before dumping into the skillet and cooking as directed.
Tips:
Video
Nutrition Information
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