Dairy Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes and slow-braised pulled pork are a match made for weeknight comfort, and this recipe delivers both in one deeply satisfying bowl. The pork shoulder gets rubbed with a warm spice blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared and braised low and slow in bone broth, coconut aminos, and apple cider vinegar — building layers of flavor without a single drop of butter or cream in sight. Coconut oil does all the heavy lifting in place of dairy-based fats, so the richness you taste comes entirely from the braising liquid and the collagen-rich pork itself. The sweet potatoes roast until their skins wrinkle and their centers turn silky, giving you a natural, slightly sweet base that soaks up every bit of those savory braising juices. It's the kind of dish that feels indulgent but is built entirely from whole, clean ingredients. A scatter of fresh cilantro and scallion greens at the end adds brightness and color without complicating anything. Whether you're cooking for a crowd or meal-prepping for the week, this one holds up beautifully.
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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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