Photo: John Autry; Styling: Leigh Ann Ross
4 servings (serving size: 1 1/4 cups)

Sweet potatoes and sliced mushrooms add an interesting twist to this familiar comfort food. Although the pork takes a while to cook, the simmering is hands off.

How to Make It

Step 1

Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan, and sauté for 8 minutes, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.

Step 2

Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add potato and onion; sauté for 6 minutes or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook for 3 minutes. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 minute or until thoroughly heated. Sprinkle with green onions.

Chef's Notes

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Ratings & Reviews

KarenDiane's Review

March 15, 2012
I really enjoyed this dish. I used the slow cooker to cook the pork and garlic and then followed the recipe for the potatoes. I only used a small amount of broth in the crock pot, maybe 1 cup, after cooking the potatoes and mushrooms I ladled some of the broth from the crock pot into the pan and covered it to let the potatoes cook through, just 10 minutes or so. I added the pork after the potatoes had cooked through. It was quick and easy when using the crock pot.

PurpleBaguette's Review

January 10, 2011
Made this twice and the taste is fantastic. The technique is no good, though. The first time it came out like soup by the time the pork was tender. The second time I browned the pork in a dutch oven, added the broth and garlic, brought to a boil, then covered it and put it in a 275 degree oven for 3 1/2 hours. Shortly before it was done, I followed the instructions for sauteeing the sweet potatoes, etc. and then just ladled some of the cooking liquid out of the pork, let the sweet potatoes steam covered for a few minutes, then uncovered to reduce a few minutes while adding the shredded pork. Adds time to the recipe but it's worth it.

Rave Reviews from the Monday Night Football Crowd

September 15, 2016
I made this for my extended family and it was a hit! I used pork loin which was on sale and Webers Steak and Chop seasoning.   I also sliced the onion into thin rounds and cooked it separately, giving  it enough time to get caramelized.  Other than that I stuck pretty close to the recipe though I did cut back on the broth.

sohnfam's Review

April 15, 2013

KMartinez's Review

November 06, 2011
I doubled the recipe and cooked the pork in a slow cooker. I made the rest as the recipe indicated. However, there was definitely too much liquid. I added about two cups of liquid to the veggie mixture and threw out the rest. I easily threw out four to six cups of liquid. I gave it three stars because it was a solid meal and tasty. However, the actual recipe is really weak.

nhraven's Review

September 06, 2011
Just okay. I did the pork in a porcelain cast iron pan and cooked for an hour or so on low. No problems there. Did the veggies in a 12" nonstick skillet and added the broth from the pork and reduced with no problems. The potatoes were a bit more soggy than I'd prefer - that's easy to fix. I didn't find the taste to be very outstanding. Not sure I'll make this again very soon. When I do, I'll spice it up a bit.

nmjunko's Review

March 04, 2011
Like the others, I felt there was too much liquid, but the flavor is incredible! When the potatoes were cooked I just removed the mixture from the pan, reduced the liquid and added everything back in.

kikikm's Review

January 13, 2011
the flavors in this dish are outstanding. I did make some modifications in execution. After I cooked the pork (according to directions) I put it aside, and saved the cooking liquid. I then added the remaining ingredients to the (now empty) cast iron skillet, adding back a small amount of the pork cooking liquid. I feel this kept the textures intact.

leighe's Review

December 11, 2010
I agree with Lindsay. Something is not right here. It ended up being like mashed sweet potatoes. I even removed at least a cup's worth of broth because it wasn't reducing! It had a nice flavor but the texture was disappointing. Not like "hash".

lindsayherron's Review

November 28, 2010
Maybe I did something wrong here, but I have a few issues with this recipe: 1. I think the pork needs to be cooked in more liquid so that it is more tender, as mine was kind of chewy. 2. I think the sweet potatoes should be cooked in less liquid. They got very soggy by the time the liquid was cooked down. Overall, everything just did not turn out to be a good texture. Not sure what others thought?