Beef Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes and slow-braised pork are one of those combinations that just makes sense — the natural sweetness of the roasted potato plays perfectly against the savory, spice-rubbed meat and its rich braising juices. The pork shoulder gets seasoned with a warm blend of turmeric, ginger, cinnamon, and garlic before being seared hard and then low-and-slow braised in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart on its own. That long braise is what makes this dish so deeply satisfying — the collagen breaks down completely, leaving the shredded pork tender, juicy, and loaded with flavor from every layer of the pot. While the pork finishes up, the sweet potatoes go into a hot oven rubbed with coconut oil and salt until their skins wrinkle and the centers turn silky soft. Everything here is built from whole, straightforward ingredients — no hidden additives, no mystery sauces, just real food doing what it does best. A handful of fresh cilantro and scallion greens on top adds a bright, herby finish that cuts through the richness beautifully. This is the kind of meal that looks impressive on the table but comes together with very little fuss.
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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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