Celery Free Stuffed Sweet Potatoes with Pulled Pork
Tender, slow-braised pulled pork piled into a caramelized sweet potato is the kind of meal that feels indulgent but is built entirely from whole, straightforward ingredients. The pork shoulder gets rubbed with a warm spice blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard and braised low and slow in bone broth, coconut aminos, and apple cider vinegar — layers of flavor that develop without any fuss. Avoiding celery is genuinely easy here because nothing in the braise relies on it as an aromatic base; sliced yellow onion and smashed garlic do all the heavy lifting instead. After a few hours on the stove, the pork shreds effortlessly and soaks up every bit of those rich braising juices. Meanwhile, the sweet potatoes roast until their skins wrinkle and their centers turn buttery soft, giving you the perfect vessel for all that saucy pork. A scatter of fresh cilantro and scallion greens on top adds a bright, herby finish that cuts right through the richness. This is a deeply satisfying, crowd-pleasing dinner that comes together with minimal stress and zero compromise on flavor.
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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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