Sweet Pork Potato Stack-Snack

I am SUPER excited today!!! The Ancient Olive, and amazing oil and vinegar company announced today on facebook that it will now have products available for purchase online. YAAAAAAYYYYY!!!!!! This is so great because I use their products all the time and unfortunately they are currently located only in St Augustine and Winter Park, Florida. Seeing that I live more than 45 min away from each location (and much farther for many of you), this is an ingredient problem for some of the recipes I create that use their products. Well, not anymore. Welcome to oil and vinegar heaven people!!

The Ancient Olive is a company that creates flavor infused olive oils and balsamic vinegars without any added sugars. It is much healthier than using butter, syrups or processed flavors to achieve that specific or unique taste you want to achieve in a dish. Unlike many other “flavored” vinegars, these really taste like the ingredient infused in them. Imagine this: coconut white balsamic vinegar paired with a lime oil marinated over tilapia for a Key West inspired fish dish. Sweet chocolate vinegar drizzled over a bowl of strawberries with no need for added sweetener. Red apple vinegar and walnut oil dressing over a goat cheese salad with candied pecans. Butter flavored olive oil topping your popcorn with the same great flavor. Yes please! If you can manage to make it to one of the “tasting rooms,” the very knowledgeable and friendly staff will let you sample the exquisite flavors and combinations of oils and vinegars that pair well together. For me, it really was love at first taste.

In honor of this glorious day, I would like to share a yummy snack that uses one of the tastiest vinegars I own…Vermont Maple Balsamic Vinegar. I have used it on several things, but it really tastes amazing on anything with pork! This recipe also pairs well with the Strawberry Barbecue sauce from last weeks post.


What you’ll need:

6 microwave ready sweet potatoes (found in the produce section next to the regular sweet potatoes)

1 pork loin (4 or 5 pounds)

3/4 cup Vermont Maple Balsamic Vinegar

1/3 cup maple syrup or agave nectar

Strawberry Barbecue sauce or organic low sugar barbecue sauce (for drizzling)


Kitchen Equipment:

Crock pot

cutting board

12 sandwich baggies and 1 large gallon freezer bag

saran wrap or tupperware to unused half of potato



Place pork loin in crock pot. Pour vinegar and maple syrup over pork and rub to coat meat.


Slow cook on high for 4 hours or on low for 8 hours. When pork is done, it should pull apart easily with a fork. Place pork on a cutting board and pull apart into pieces with two forks. Separate into 12 portions and place each portion into a sandwich bag. Place all 12 bags into one large freezer bag. Place into freezer. (Picture shown below was done with chicken)


Microwave one sweet potato as directed on package. When it is soft and cooked through (test by piercing it with a fork or squeezing with your hand that had an oven mitt on it…don’t forget the oven mitt or you will be really angry at me and the sweet potato) remove and place on a cutting board. Remove the wrapping and slice through the potato lengthwise to make 2 portions. Using a fork, mash one of the halves, loosening the flesh of the potato. Wrap the other half and place in the refrigerator for a snack later.

When you are ready to assemble, thaw one bag of the pork and heat through. Place pork on top of sweet potato half and drizzle with barbecue sauce.

Do I really need to say more….:)

This recipe is DELISH! It is one of those snacks that is super filling with a nice combo of healthy carbs and protein. Plus it uses flavor infused balsamic vinegar and very little sugar so really, how can you go wrong! I once made these as lunch snacks for my family and it was seriously the easiest thing to throw together last minute in the morning.

If you’d like to check out more about the amazing oils and vinegars you that will be your new favorite kitchen companion, click here. They also have sleek and efficient pour spouts available to purchase on their site that fit perfectly in the bottles. I use silver for my vinegar and gold for my oil. Check them out!

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    That looks so delishous! What is the shelf life of the olive oils?

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