Fructose Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes and slow-braised pulled pork are a natural pairing — earthy, slightly sweet, and deeply satisfying in a way that feels both rustic and a little special. Managing fructose intake often means scanning every sauce label for hidden sweeteners, but this recipe keeps things clean by building all its flavor from whole spices, bone broth, coconut aminos, and a splash of apple cider vinegar. The pork shoulder is seared until deeply browned, then braised low and slow until it practically falls apart on its own — that long, gentle cook is what develops the rich, savory depth you'd normally expect from a sauce loaded with additives. Sweet potatoes are naturally lower in fructose than many other starchy vegetables, and roasting them at high heat concentrates their flavor without any added sugars or syrups. Every component here is straightforward and intentional, so you're not sacrificing anything in the flavor department. Finish with fresh cilantro and scallion greens for a little brightness, and you've got a genuinely impressive meal that works just as well for a weeknight dinner as it does for feeding a crowd.
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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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