Chicken Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes and slow-braised pulled pork are one of those combinations that just makes sense — the natural sweetness of the roasted potato plays perfectly against the savory, spice-rubbed pork. The shoulder gets seasoned with turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard in a Dutch oven, building a deep, caramelized crust that carries through every bite. From there, it braises low and slow in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart on its own. While the pork does its thing, the sweet potatoes go into a hot oven with just coconut oil and salt until the skins wrinkle and the centers turn silky soft. Everything here is built from whole, straightforward ingredients — no sauces with mystery additives, no poultry products tucked into the broth or seasoning blends. Pile the shredded pork into the split potatoes, spoon over those rich braising juices, and finish with fresh cilantro and scallion greens if you have them. It's the kind of meal that looks impressive but comes together with very little fuss.
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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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