Gelatin Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides through without resistance make the most naturally sweet, creamy vessel for slow-braised pulled pork — and this combination is every bit as satisfying as it sounds. The pork shoulder is rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, garlic, and onion powder before being seared hard in coconut oil, building a deeply browned crust that pays off in flavor throughout the long braise. Coconut aminos, apple cider vinegar, bone broth, and fresh thyme do the heavy lifting in the braising liquid, producing tender, shreddable meat that soaks up every drop of those savory juices. Because every ingredient here is a whole food — no packaged seasoning blends, no store-bought sauces, no thickeners or stabilizers — there's nothing hiding in the ingredient list that could sneak in animal-derived setting agents. That matters more than people realize with pulled pork recipes, where some shortcuts rely on additives that don't belong on a clean plate. Fresh cilantro and scallion greens finish each stuffed potato with a bright, herby lift that cuts right through the richness. It's a genuinely hearty, crowd-pleasing meal that happens to check every box without compromising on a single bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!