For pulled pork:

Cup of Yum
1. In a 6 quart slow cooker add pork shoulder, yellow onion, and chopped chipotle pepper. Pour in ginger ale and cook on low for 5 hours.
2. Once the pulled pork is tender and can easily be shredded with a fork it's ready.
3. Pull the pork roast out of the slow cooker, add to a large plate and shred with two forks.
4. Pour out the juice from the slow cooker and add shredded pork back to the slow cooker.
5. Add in 1 cup BBQ sauce and smoked paprika and stir.
6. Add more BBQ sauce if desired or needed. You want the meat to be coated but not dripping with sauce. Cover to keep warm while you prepare your sweet potatoes.

For sweet potatoes:

1. Preheat your oven to 425 degrees F and tear off 4 (20-inch long) pieces of foil.
2. Stab the sweet potatoes all over with a fork and place 1 potato in the middle of each piece of foil.
3. Rub each potato with 1 teaspoon olive oil and wrap up in foil.
4. Add the potatoes to a baking sheet and bake for 45-60 minutes until the potato is soft.
5. When you're ready to serve unwrapped the potato, cut down the middle, mash the inside of the sweet potato, stuff with pulled pork, top with a fried egg, and sprinkle with cilantro.