Low Sugar Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes bring their own natural sweetness to this dish, so there's zero need for added sugars, glazes, or sweetened sauces — everything here earns its flavor the honest way. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, cinnamon, and garlic, then slowly braised in bone broth, coconut aminos, and apple cider vinegar until it's fall-apart tender and deeply savory. Coconut aminos does a lot of heavy lifting in the braising liquid, delivering that rich, umami depth you'd normally get from soy sauce — without any of the sweeteners that sneak into bottled barbecue sauces or store-bought pulled pork. The sweet potatoes roast in the oven while the pork finishes braising, so the timing practically takes care of itself. Once you split those caramelized skins open and pile on the shredded pork with a spoonful of braising juices, the whole thing comes together in a way that feels indulgent but is completely clean. Fresh cilantro and scallion greens on top add a bright, herby finish that cuts through the richness beautifully. It's the kind of satisfying, no-shortcuts meal that makes eating without added sugar feel less like a restriction and more like a genuinely good idea.
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Learn more →Ingredients
4 servings
For the pulled pork
- 2 lbs boneless pork shoulder, cut into 3-inch chunks
- 1 tsp sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 cup bone broth
- 1 tsp fresh thyme leaves
For the sweet potatoes
- 4 medium sweet potatoes (about 8 oz each)
- 1 tbsp coconut oil
- ¼ tsp sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp sliced scallions, green tops only (optional)
Instructions
- 1
In a small bowl, combine the sea salt, turmeric, ginger, garlic powder, onion powder, and Ceylon cinnamon. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 2 tbsp coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the pork chunks in a single layer — work in two batches if needed to avoid crowding — and sear for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared pork to a plate.
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