Ingredients
1 boneless pork loin roast (2 to 3 pounds)1/2 cup Dijon mustard, divided1 tablespoon brown sugar1 tablespoon garlic powder1 teaspoon cayenne pepper1/2 teaspoon salt1 cup reduced-sodium beef broth8 medium sweet potatoes (about 5 pounds)3 cups coleslaw mix1/2 cup fat-free plain Greek yogurt1/2 cup reduced-fat mayonnaise2 tablespoons cider vinegar1/2 teaspoon celery seed1/4 teaspoon garlic salt
Preparation
Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6-8 hours.
Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes.
Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed, garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat.
Remove roast; cool slightly. Shred pork with 2 forks; return to slow cooker.
With a sharp knife, cut an “X” in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork mixture and coleslaw over each potato.
