Artificial Food Coloring Free Stuffed Sweet Potatoes with Pulled Pork
Comfort food doesn't get much more satisfying than slow-braised pulled pork piled high into a caramelized, fork-tender sweet potato. Every element here is built from whole, recognizable ingredients — pork shoulder, bone broth, coconut aminos, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon — so there's no reason to squint at a label or wonder what's hiding in a bottled sauce. That matters more than people realize, since many store-bought barbecue sauces and seasoning packets sneak in dyes to deepen their color or make the finished dish look more appetizing on the shelf. Here, the rich amber hue on the pork comes entirely from a proper sear and a long, slow braise, and the deep orange of the sweet potato is just nature doing its thing. The coconut aminos bring a subtle savory depth that plays beautifully against the natural sweetness of the potato, while the apple cider vinegar keeps the braising liquid bright and balanced. Fresh cilantro and scallion greens finish it off with a pop of color that's completely the real deal. It's a deeply nourishing, crowd-pleasing meal that proves you don't need anything artificial to make a dish look — and taste — absolutely stunning.
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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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