Tender, slow-braised pulled pork piled into a caramelized sweet potato is the kind of meal that feels indulgent but comes together with surprisingly humble ingredients. The spice blend here leans on turmeric, ginger, garlic powder, onion powder, and a touch of Ceylon cinnamon to build real depth and warmth — no black pepper needed anywhere in the recipe. That matters more than it sounds, because so many pulled pork recipes and store-bought spice blends rely heavily on peppercorns, making it genuinely tricky to find a version that works without them. Here, the braising liquid of coconut aminos, apple cider vinegar, and bone broth does the heavy lifting, keeping the pork incredibly juicy and full of savory, slightly tangy flavor as it slowly breaks down. The sweet potatoes roast until their skins wrinkle and their centers turn silky, giving you a natural, slightly sweet base that balances the richness of the pork beautifully. A handful of fresh cilantro and scallion greens on top adds a bright, herby finish that pulls the whole bowl together. This is comfort food that genuinely doesn't feel like it's missing anything.
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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.
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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