Eggless Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides through without resistance — that's the kind of foundation that makes a meal feel genuinely satisfying before you've even added the filling. The pulled pork is braised low and slow in bone broth, coconut aminos, and apple cider vinegar with a warm spice rub of turmeric, ginger, Ceylon cinnamon, and garlic, building deep, layered flavor that no shortcut can replicate. Searing the pork in batches first locks in color and creates those browned bits at the bottom of the Dutch oven that get scraped up into the braising liquid — that's where a lot of the magic lives. After a few hours of gentle braising, the pork shreds effortlessly and soaks back up every drop of those savory juices before getting piled high into each opened potato. The whole dish is naturally free of eggs at every stage, with no binders, washes, or hidden ingredients to second-guess — just whole, recognizable components from start to finish. Fresh cilantro and scallion greens on top add a bright, herby finish that cuts through the richness beautifully. It's a hearty, crowd-pleasing dinner that feels indulgent but is built entirely on clean, straightforward cooking.
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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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