Emulsifier Free Stuffed Sweet Potatoes with Pulled Pork
Few things hit as satisfyingly as slow-braised pork piled onto a caramelized, fork-tender sweet potato, and this recipe delivers exactly that kind of deeply comforting meal. The pork shoulder is rubbed with a warm spice blend — turmeric, ginger, Ceylon cinnamon, garlic, and onion powder — then seared until browned and braised low and slow in bone broth, coconut aminos, and apple cider vinegar until it shreds effortlessly. Every component here is built from whole, recognizable ingredients, which means no hidden additives or synthetic emulsifiers sneaking in through sauces, broths, or spice blends — just real food doing all the work. Coconut aminos stand in beautifully for conventional condiments that often carry unwanted additives, and the braising liquid reduces into a glossy, flavor-packed sauce that coats every strand of pork. The sweet potatoes roast simply with coconut oil and sea salt, their natural sugars concentrating in the oven until the skins wrinkle and the flesh turns silky. Fresh cilantro and scallion greens finish each loaded potato with a bright, herby lift that cuts through the richness of the pork. It's the kind of recipe that looks impressive but relies entirely on technique and clean pantry staples.
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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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