Chestnut Free Stuffed Sweet Potatoes with Pulled Pork
Few things hit as satisfyingly as tender, slow-braised pork piled into a caramelized sweet potato, and this recipe delivers exactly that kind of deeply comforting meal. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard and then braised low and slow in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart on its own. That long braise builds rich, layered flavor in the shredded meat and leaves behind a glossy, savory liquid that gets stirred right back in before serving. Meanwhile, the sweet potatoes roast until their skins wrinkle and their centers turn buttery soft, making them the perfect edible bowl for all that saucy pork. Every ingredient here is naturally free from tree nuts of any kind — no hidden fillers, no ambiguous spice blends, just whole, straightforward components you can verify at a glance. Fresh cilantro and scallion greens finish the dish with a little brightness that cuts through the richness beautifully. It's the kind of recipe that looks impressive on the plate but relies entirely on patience and pantry staples to get there.
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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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