Tender, slow-braised pulled pork piled into a caramelized sweet potato is the kind of meal that feels indulgent but comes together with a surprisingly clean ingredient list. For anyone navigating a citric acid sensitivity, this recipe is a genuine win — no citrus juice, no hidden preservatives, and no store-bought sauces that sneak in additives under vague labeling. The pork shoulder gets its depth from a warm spice rub of turmeric, ginger, Ceylon cinnamon, and garlic, then braises low and slow in bone broth, coconut aminos, and a splash of apple cider vinegar until it's fall-apart tender and soaked in rich, savory juices. Sweet potatoes roast alongside until their skins wrinkle and their centers turn buttery soft, making the perfect natural vessel for all that saucy pork. Every component is built from whole, recognizable ingredients, so you stay in full control of what's on your plate. A scatter of fresh cilantro and scallion greens at the end adds brightness without any citric acid concerns. It's hearty, deeply satisfying comfort food that doesn't ask you to compromise.
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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.
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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