Barley Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes slow-braised pork, and a handful of bold spices come together here in a way that feels indulgent but is genuinely wholesome. The pork shoulder gets rubbed with turmeric, ginger, Ceylon cinnamon, and garlic before being seared until deeply browned, then braised low and slow in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart on its own. That braising liquid is the secret weapon — it reduces into a savory, slightly tangy sauce that soaks right into the shredded meat and then into every bite of fluffy sweet potato. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners or sauces, relying instead on coconut aminos for that deep umami hit. The sweet potatoes roast while the pork finishes braising, so the timing works out beautifully without much extra effort. A scatter of fresh cilantro and scallion greens at the end adds brightness that cuts right through the richness. It's the kind of meal that looks impressive on the plate but is mostly just the oven and stovetop doing the heavy lifting.
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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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