Cashew Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides through without resistance make the most naturally sweet, creamy vessel for slow-braised pulled pork — and this combination absolutely delivers on that promise. The pork shoulder gets rubbed with a warming blend of turmeric, ginger, Ceylon cinnamon, garlic, and onion powder before being seared hard in coconut oil, building a deep, caramelized crust that pays off in every bite. A long braise in bone broth, coconut aminos, and apple cider vinegar breaks the meat down until it shreds effortlessly and soaks up every bit of those savory, slightly tangy juices. Every ingredient here is straightforward and whole-food, so there's no need to scan labels for hidden nut-based additives or worry about cross-contact from processed sauces. The finished pork gets piled generously into each split sweet potato, with optional cilantro and scallion greens adding a fresh, bright lift at the end. It's the kind of hearty, deeply satisfying meal that feels like serious cooking without being complicated — just good technique and honest ingredients doing all the work.
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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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