|5 min||5 h||10|
|5 halves||Apricot, dried (BBQ Pulled Pork)|
|454 gm||Pork, sirloin (boneless), lean (BBQ Pulled Pork)|
|1/2 cup||Balsamic vinegar (BBQ Pulled Pork)|
|3 clove(s)||Garlic (peeled, BBQ Pulled Pork)|
|1 tsp||Paprika, smoked (BBQ Pulled Pork)|
|1 tsp||Salt (BBQ Pulled Pork)|
|1 large||Red onion (diced, BBQ Pulled Pork)|
|1 can(s) (16 oz)||Tomato sauce, canned (BBQ Pulled Pork)|
|2 tbsp||Cream cheese, fat free (Sweet Potato Bites)|
|4 tbsp||Extra virgin olive oil (Sweet Potato Bites)|
|114 gm||Goat cheese, soft (Sweet Potato Bites)|
|3/4 cup||Green onion, scallion, ramp (Sweet Potato Bites)|
|1 pinch||Salt (Sweet Potato Bites)|
|2 large potato(es)||Sweet potato (sliced in rounds 1/4-inch thin, Sweet Potato Bites)|
In a medium bowl add diced onions, garlic cloves, tomato sauce, balsamic vinegar, smoked paprika, salt, and apricots. Gently mix together.
Add pork loin to bottom of crock pot, pour balsamic mixture over pork.
Cook on HIGH for 4-5 hours.
Shred pork using two forks, leave pork in sauce.
In a food processor add goat cheese and cream cheese. Blend until the cheese has a whipped appearance.
Preheat oven to 425°F.
Cover two baking sheets with tin foil and brush 1 tablespoon of olive oil on the tin foil.
Add sliced sweet potatoes in a single layer to each of the baking sheets.
Add 2 tablespoons of olive oil to a small bowl and brush on the top of the sweet potato slices. Season with salt.
Bake for 10 minutes, rotate the pans 180 degrees and switch the placement (move the pan on the bottom to the top and the one of the top to the bottom) for even cooking.
Bake for an additional 10 minutes, until slightly crispy.
Assemble sweet potato bites: sweet potato slice, goat cheese, bbq pulled pork, garnish with green onions.
Makes about 50 bites