Best 3 Jamaican Loaded Baked Sweet Potatoes With Pulled Pork And Mango Rum Salsa Recipes

Indulge in a tantalizing culinary journey with our Jamaican Loaded Baked Sweet Potatoes, an explosion of flavors that will transport your taste buds to the vibrant streets of Jamaica. These tender and succulent sweet potatoes are generously filled with succulent pulled pork, slow-cooked to perfection with a blend of aromatic Jamaican spices. The sweet and tangy mango rum salsa adds a refreshing twist, balancing the richness of the pork and the natural sweetness of the potatoes. This delectable dish is a harmonious fusion of sweet, savory, and spicy flavors, complemented by a medley of textures that will leave you craving more.

Accompanying this main course is a delightful selection of complementary recipes that elevate the dining experience. The aromatic Jamaican Jerk Chicken, marinated in a fiery blend of herbs and spices, offers a smoky and flavorful alternative to the pulled pork. For a vegetarian option, the Jamaican Callaloo is a hearty and flavorful stew made with callaloo leaves, okra, tomatoes, and a symphony of Caribbean spices. And to quench your thirst, the refreshing Jamaican Rum Punch, a vibrant concoction of tropical fruits, citrus, and Jamaican rum, is the perfect accompaniment to this Caribbean feast.

Here are our top 3 tried and tested recipes!

PULLED PORK-STUFFED SWEET POTATOES RECIPE BY TASTY

Pulled Pork-stuffed Sweet Potatoes Recipe by Tasty image

Here's what you need: yellow onion, pork loin, salt, pepper, garlic, BBQ sauce, sweet potatoes, olive oil, shredded carrots, purple cabbage, green onion

Provided by Crystal Hatch

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

Ingredients

½ yellow onion, sliced
1 pork loin, cut into 2-inch (5-cm) thick rounds
salt, to taste
pepper, to taste
3 cloves garlic, minced
2 cups BBQ sauce, plus more for drizzling
3 sweet potatoes
olive oil, to taste
1 cup shredded carrots
½ purple cabbage
green onion, for garnish

Steps:

Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
Cook on high for 4 hours or low for 8 hours.
"Pull apart" the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
Preheat oven to 400˚F (200˚C).
Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
Bake for 20 minutes.
Add shredded carrots and purple cabbage to the shredded pork and combine.
Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
Enjoy!

Nutrition Facts : Calories 590 calories, Carbohydrate 73 grams, Fat 21 grams, Fiber 7 grams, Protein 26 grams, Sugar 43 grams

SOUTHERN LOADED SWEET POTATOES

Southern Loaded Sweet Potatoes image

For a taste of a southern classic, we make sweet potatoes stuffed with pulled pork and coleslaw and manage to sidestep the calorie overload. -Amy Burton, Cary, North Carolina

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 boneless pork loin roast (2 to 3 pounds)
1/2 cup Dijon mustard, divided
1 tablespoon brown sugar
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup reduced-sodium beef broth
8 medium sweet potatoes (about 5 pounds)
3 cups coleslaw mix
1/2 cup fat-free plain Greek yogurt
1/2 cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon garlic salt

Steps:

Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6-8 hours., Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes., Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed, garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat., Remove roast; cool slightly. Shred pork with 2 forks; return to slow cooker., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork mixture and coleslaw over each potato.

Nutrition Facts : Calories 428 calories, Fat 10g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 784mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 6g fiber), Protein 28g protein.

GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA

Grilled Jamaican Jerk Pork Chops with Mango Salsa image

A Betty Crocker cookbook shares a healthy recipe! A rub of jerk seasoning gives lean chops extra zip.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

4 cloves garlic, finely chopped
2 teaspoons dried thyme leaves
1 teaspoon packed brown sugar
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon crushed dried sage leaves
4 bone-in pork loin or rib chops, about 3/4 inch thick (about 2 lb)
1 medium mango, cut in half lengthwise, seed removed, peeled and chopped (1 cup)
1/4 cup finely chopped red onion
1 tablespoon finely chopped fresh or 1 teaspoon dried mint leaves
1 small jalapeño chile, finely chopped (2 to 3 teaspoons)
2 tablespoons lime juice
1/8 teaspoon salt

Steps:

In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 0 g

Tips:

Choosing the right sweet potatoes: For this recipe, it's best to use medium-sized sweet potatoes that are firm and have smooth skin. Avoid any sweet potatoes with blemishes or bruises.
Baking the sweet potatoes: To ensure the sweet potatoes are cooked evenly, pierce them with a fork several times before baking. This will create vents for the steam to escape, resulting in a fluffy and tender interior.
Preparing the pulled pork: For the best flavor, use a good-quality pulled pork that is made with tender pork shoulder. If you're making the pulled pork from scratch, be sure to let it cook low and slow until it's fall-apart tender.
Making the mango rum salsa: Use ripe mangoes for the salsa to ensure a sweet and flavorful taste. Chop the mangoes into small pieces so they can easily be scooped up with the sweet potatoes and pulled pork.
Serving the loaded baked sweet potatoes: To create a visually appealing dish, arrange the sweet potatoes on a platter and top them with the pulled pork, mango rum salsa, and any additional desired toppings. Serve while hot to enjoy the best flavors and textures.

Conclusion:

This Jamaican Loaded Baked Sweet Potatoes with Pulled Pork and Mango Rum Salsa is a delightful fusion of flavors that offers a unique and satisfying meal. The combination of tender sweet potatoes, savory pulled pork, and sweet-tangy mango rum salsa creates a harmonious balance of flavors and textures. Whether you're looking for a hearty lunch or a flavorful dinner option, this recipe is sure to impress. So, gather your ingredients, fire up your oven, and embark on a culinary journey that will tantalize your taste buds. Happy cooking!