BBQ Pulled Pork Shepherd's Pie
Rated 5 stars by 2 users
Cut pork tenderloin into 3-inch pieces and season with Rancher Rub. Add to pressure cooker with chicken broth. Cover, move valve to sealing, and set on high pressure for 60 minutes.
While the pork is cooking, preheat oven to 400°Fand prepare the potatoes. Peel and dice the sweet potatoes. Add to a saucepan and cover with water. Boil for about 10 minutes or until tender. Drain and transfer to a mixing bowl.
Mash potatoes with butter, milk, and Garlic Galore Seasoning. Set aside.
Once pork is done, and the pressure has been released, remove pork. Shred pork with forks or tongs, and toss with Agave BBQ Sauce.
Transfer pork to a 9x13-inch baking dish. Top with and even layer of corn and peas. Next top with mashed sweet potatoes. Bake for about 15-20 minutes or until heated through.
Calories 430, Fat 12 grams, Saturated Fat 6 grams, Carbs 44 grams, Fiber 5 grams, Sugar 19 grams, Protein 36 grams, Cholesterol 120 milligrams, Sodium 850 milligrams
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