AIP Friendly Stuffed Sweet Potatoes with Pulled Pork
Pulled pork braised low and slow until it practically falls apart, then piled into a caramelized, fork-tender sweet potato — this is the kind of meal that feels indulgent even when every single ingredient is working hard for your health. The pork shoulder gets rubbed with turmeric, ginger, Ceylon cinnamon, and a few other warming spices before being seared and braised in bone broth, coconut aminos, and apple cider vinegar, building deep, savory flavor without a single nightshade or grain in sight. That matters a lot on the autoimmune protocol, where so many classic comfort-food shortcuts — soy sauce, tomato-based sauces, pepper-heavy spice blends — are off the table. Here, coconut aminos step in for that umami depth, and the long braise coaxes the collagen out of the pork shoulder until the meat is silky and rich. The sweet potatoes roast at 400°F until the skins wrinkle and the insides turn almost creamy, giving you a naturally sweet, starchy base that holds up beautifully under all those braising juices. Fresh cilantro and scallion greens finish each bowl with a bright, herby lift. This recipe makes four generous servings, so it's equally great for a weeknight dinner and for packing lunches the next day.
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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
- 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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