Capsaicin Free Stuffed Sweet Potatoes with Pulled Pork
Pulled pork loaded into a tender, caramelized sweet potato is the kind of comfort food that feels indulgent but is built entirely from wholesome, straightforward ingredients. The pork shoulder gets a warm spice rub of turmeric, ginger, garlic powder, onion powder, and Ceylon cinnamon before being seared and slowly braised in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart on its own. That long, low braise is what makes this dish — the collagen breaks down completely, leaving the meat impossibly juicy and deeply flavored without a single drop of hot sauce or chili in sight. For anyone managing a sensitivity to capsaicin, that last part matters enormously, since pulled pork recipes almost universally rely on chili powder, cayenne, or smoky peppers for their backbone of flavor. This one proves you don't need any of that to get something rich, savory, and satisfying. The sweet potatoes roast alongside until their skins wrinkle and their centers turn silky, giving you a natural sweetness that plays beautifully against the tangy braising juices. Finish with fresh cilantro and scallion greens if you like a little brightness, and dinner is done.
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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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