Sweet Potato Hash

by Cooking Light, adapted by Kimberly

1 pound boneless pork shoulder (Boston butt), trimmed
 or 1 pound Jack Daniels BBQ Pork or Beef (available at Costco)
1/2 tsp kosher salt
1/2 tsp black pepper
cooking spray
3 1/2 cups chicken broth (I make mine with bouillon)
6 garlic cloves
4 cups 1/2 inch cubes peeled sweet potato (about 1 lb)
1 cup chopped onion
8 oz. pkg. cremini mushrooms, sliced
3 Tbsp sliced green onions

You can make this recipe two ways.  You can cook the meat yourself, or you can purchase the prepared meat from Costco.

To make the meat yourself:  Heat 12 inch cast iron skillet over medium-high heat.  Sprinkled pork evenly with salt and black pepper.  Coat pan with cooking spray.  Add pork to pan, and saute for 8 minutes, turning to brown on all sides.  Add borth and garlic to pan; bring to boil.  Cover, reduce heat to low, and simmer for 45 minutes or until pork s fork-tender.  Remove pork from an, reserving cooking liquid and garlic.  Cool pork slightly, shred with two forks.

For the vegetables:  Heat a large skillet over medium-high heat.  Add olive oil to pan, and swirl to coat.  Add potato and onion; saute for 6 minutes or until lightly browned stirring occasionally.  Add red pepper and mushrooms; cook for 3 minutes.  Add cooking liquid and garlic (if you made the meat yourself) or add 1 cup chicken stock and 3 cloves garlic, pressed.  Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally.  Stir in meat, and cook for 1 minute or until thoroughly heated.  Sprinkled with green onions. 

I made this with the Jack Daniels BBQ beef from Costco.  It cost $10 for two separate packages.  I used one in this recipe.  It gave the recipe a more BBQ flavor.  I think it would be really good either way!