Caffeine Free Stuffed Sweet Potatoes with Pulled Pork
Sweet, smoky, and deeply satisfying, this dish brings together slow-braised pulled pork and caramelized sweet potatoes in a way that feels indulgent without relying on a single stimulant ingredient. Every component — from the coconut aminos and bone broth to the warm spice rub of turmeric, ginger, and Ceylon cinnamon — is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out. The pork shoulder gets a long, low braise that breaks down the collagen until the meat is fall-apart tender and soaked through with savory, slightly tangy braising juices. Meanwhile, the sweet potatoes roast until their skins wrinkle and their centers turn buttery soft, making the perfect edible vessel for all that saucy pork. A finishing scatter of fresh cilantro and scallion greens adds brightness and color without complicating a recipe that's already doing a lot of delicious work. This is the kind of meal that rewards a little patience — the kind you'd want on a slow Sunday when the whole house can smell it cooking.
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!