Paleo Smoky BBQ Pulled Pork Stuffed Sweet Potatoes
Few meals hit the way a slow-braised, smoke-spiced pulled pork does, and loading it into a caramelized roasted sweet potato makes it feel like pure comfort food — no compromises required. The pork shoulder gets rubbed with smoked paprika, cumin, chili powder, and garlic before being seared hard and then braised low and slow until it shreds into tender, juicy strands. The real magic is the homemade BBQ sauce built from coconut aminos, tomato paste, apple cider vinegar, and a touch of honey — it delivers that sticky, tangy-sweet depth that most store-bought sauces get from refined sugars and additives you'd rather avoid. Roasting the sweet potatoes in avocado oil until a knife slides through with zero resistance gives you a naturally sweet, creamy base that holds up beautifully under all that saucy pork. Everything comes together without grains, legumes, or anything processed, so this is the kind of recipe that proves eating this way doesn't mean settling for less flavor. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy. This one serves four and is genuinely the kind of meal people ask you to make again.
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, trimmed of excess fat
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
For the BBQ sauce
- ½ cup coconut aminos
- 3 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
For the sweet potatoes
- 4 medium sweet potatoes, scrubbed
- 1 tbsp avocado oil
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface.
- 2
Heat 1 tbsp avocado oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 2–3 minutes, until deeply browned on all sides, about 10 minutes total.
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