Brazil Nut Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes slow-roasted until their skins wrinkle and a fork glides through without resistance — that's the foundation here, and it's a good one. The pulled pork is braised low and slow in bone broth, coconut aminos, and apple cider vinegar with a warming spice rub of turmeric, ginger, Ceylon cinnamon, and garlic, building deep, layered flavor that soaks back into every shred before it hits the potato. Searing the pork shoulder in batches first is the move that makes the whole dish — those browned bits deglazed into the braising liquid are where the magic lives. The entire ingredient list is built from whole, straightforward pantry staples, so there's no need to scrutinize labels for hidden nut derivatives or worry about cross-contact from specialty products. Fresh cilantro and scallion greens finish each stuffed potato with a bright, herby lift that cuts through the richness beautifully. This is the kind of meal that feels indulgent and nourishing at the same time — hearty enough for a proper dinner, impressive enough to serve to guests without any extra fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!