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Buffalo Carnitas Stuffed Sweet Potatoes

(Serves 4)

Buffalo lovers, this one’s for you! Next time you make carnitas tacos and have leftovers for days, add this recipe into the rotation. Treat yourself to Buffalo Carnitas Potacos! This recipe has the perfect sweet to spicy combo, your taste buds will be watering for more.

You Will Need

For the Meat:
1 package Riega Carnitas Seasoning
4-5 lb. pork shoulder
1 medium onion, diced
2 cloves garlic
½ cup orange juice

For the Stuffed Potatoes:
2 cups carnitas cooked in Riega Carnitas Seasoning
2 large sweet potatoes, cut in half
Salt for seasoning
2 tablespoons olive oil
¼ cup buffalo sauce to drizzle on top
1 cup guacamole for topping (optional)
1 cup shredded cheese of choice for topping (optional)
¼ cup cilantro, chopped for garnish (optional)
¼ cup sour cream to drizzle on top (optional)


For the Meat:
1. Coat the pork shoulder with Riega seasoning. Place in slow cooker, fat side up.
2. Add onion, garlic and orange juice.
3. Cook on low for 8-10 hours until shreds easily.
4. Shred with a fork and enjoy!

Stuffed Sweet Potatoes:
1. Preheat the oven to 425 degrees.
2. On a lined baking sheet, pour olive oil on the cut side of the sweet potato and then season with salt. Lay them facing down and bake for about 45 minutes or until the potato is tender.
3. Flip potatoes back over and top with ½ cup carnitas meat on each. Place back in the oven for 4 minutes or until carnitas meat is warm.
4. Remove from the oven, top with buffalo sauce and optional garnishes, enjoy!