– Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. – Sauté the chopped onion and minced garlic until they become translucent and fragrant. – Season the pork shoulder or pork butt with smoked paprika, cumin, chili powder, salt, and pepper. – Push the onion and garlic to the side and add the seasoned pork to the skillet. Sear the pork on all sides until it's browned. – Pour in the barbecue sauce and chicken or beef broth. Stir well to combine. – Reduce the heat to low, cover the skillet or Dutch oven, and simmer for 4-6 hours until the pork is tender and easily pulls apart with a fork. – Once cooked, shred the pork using two forks, mixing it with the sauce. Keep it warm until ready to use.
– Preheat your oven to 400°F (200°C). – Scrub the sweet potatoes thoroughly and pat them dry with a paper towel. – Pierce each sweet potato a few times with a fork or knife to allow steam to escape during baking. – Rub each sweet potato with a little olive oil, and season them with salt and pepper. – Place the sweet potatoes directly on the oven rack or on a baking sheet lined with foil. – Bake for 45-60 minutes, or until the sweet potatoes are tender and can easily be pierced with a fork.
– Once the sweet potatoes are done, remove them from the oven and let them cool slightly. – Slice each sweet potato open lengthwise and fluff up the flesh with a fork. – Top each sweet potato with a generous amount of the pulled pork. – Add your choice of toppings, such as sour cream or Greek yogurt, shredded cheddar cheese, green onions, cilantro, jalapeños, diced tomatoes, and avocado slices.