Carrageenan Free Stuffed Sweet Potatoes with Pulled Pork
Smoky, spiced pulled pork piled into a caramelized sweet potato is the kind of meal that feels indulgent but is built entirely from whole, clean ingredients. The pork shoulder gets rubbed with turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard and braised low and slow in bone broth, coconut aminos, and apple cider vinegar — no shortcuts, no fillers, just deep flavor that develops over time. That matters a lot when you're avoiding carrageenan, a thickener and stabilizer that sneaks into a surprising number of store-bought broths, sauces, and even deli-style pulled pork products. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's actually in your bowl. The sweet potatoes roast until their skins wrinkle and their centers turn silky, giving you a natural, slightly sweet base that soaks up all those savory braising juices beautifully. Fresh cilantro and scallion greens finish things off with a bright, herby lift that cuts right through the richness. It's a genuinely satisfying dinner that doesn't ask you to compromise on flavor or peace of mind.
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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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