Citrus 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 comes together with surprisingly humble ingredients. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared until deeply browned, then braised low and slow in bone broth, coconut aminos, and a splash of apple cider vinegar until it practically falls apart on its own. That braising liquid reduces into a savory, slightly tangy sauce that soaks right into the shredded meat — no citrus juice or zest needed to build serious depth of flavor. For anyone navigating a citrus-free lifestyle, pulled pork recipes can be tricky since many rely on orange juice or lime as a tenderizer and flavor base, but the vinegar and aromatics here do all that heavy lifting without a drop of citrus anywhere in the pot. The sweet potatoes roast at high heat until the skins wrinkle and the flesh turns silky, giving you a naturally sweet, starchy vessel that balances the savory pork beautifully. A handful of fresh cilantro and sliced scallion greens on top adds a bright, herby finish that keeps every bite feeling fresh. This is a genuinely satisfying, crowd-pleasing dinner that proves you don't have to sacrifice bold flavor to keep things safe.
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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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