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Sweet Potato-Roasted Pork Au Gratin (Emeril Lagasse) Recipe

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Sweet Potato-Roasted Pork Au Gratin (Emeril Lagasse)
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Ingredients
38
Count
Nutrition
2222
Calories
Total time
510
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F. Grease a 2-quart baking dish with 2 teaspoons of the butter. Arrange one-quarter of the sweet potato slices in overlapping layers around the pan. Season lightly with salt and pepper and top with one-quarter of the cheese. Repeat with another layer and top with the barbecued pork and one-quarter of the cheese. Repeat for 2 more layers, ending with cheese on top.
  2. In a bowl, whisk together the cream and chilis. Pour over the potatoes, pressing down gently to let the liquid seep down into the layers.
  3. Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking until the potatoes are tender, the cream is absorbed, and the cheese is bubbly, 15 to 20 minutes. Remove from the oven and let sit 10 minutes before serving. Serve either as a snack with tortilla chips, or as a side dish.
  4. Barbecued Pulled Pork:
  5. Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
  6. Preheat an oven or smoker to 225 degrees F.
  7. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
  8. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste.
  9. Yield: 8 sandwiches
  10. Essence (Emeril's Creole Seasoning):
  11. Combine all ingredients thoroughly and store in an airtight jar or container.
  12. Yield: about 2/3 cup
  13. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  14. Wet Mop Basting Sauce:
  15. The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
  16. Yield: 2 1/4 cups
  17. Barbecue Sauce:
  18. In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork.
  19. Yield: about 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2221.7 Kcal (9302 kJ)
Calories from fat 1082.07 Kcal
% Daily Value*
Total Fat 120.23g 185%
Cholesterol 510.83mg 170%
Sodium 9630.75mg 401%
Potassium 3308.8mg 70%
Total Carbs 133.03g 44%
Sugars 38.37g 153%
Dietary Fiber 17.19g 69%
Protein 142.8g 286%
Vitamin C 26.4mg 44%
Vitamin A 4.5mg 150%
Iron 13.4mg 75%
Calcium 1465.4mg 147%
Amount Per 100 g
Calories 168.61 Kcal (706 kJ)
Calories from fat 82.12 Kcal
% Daily Value*
Total Fat 9.12g 185%
Cholesterol 38.77mg 170%
Sodium 730.91mg 401%
Potassium 251.12mg 70%
Total Carbs 10.1g 44%
Sugars 2.91g 153%
Dietary Fiber 1.3g 69%
Protein 10.84g 286%
Vitamin C 2mg 44%
Vitamin A 0.3mg 150%
Iron 1mg 75%
Calcium 111.2mg 147%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 53.7
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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