Gluten Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes slow-braised pork, and a handful of bold spices come together in a meal that feels indulgent but is built entirely from whole, naturally gluten-free ingredients. The pork shoulder gets rubbed with turmeric, ginger, Ceylon cinnamon, and garlic before being seared to a deep, caramelized crust — that browning step alone is worth the extra few minutes. A long, low braise in bone broth, coconut aminos, and apple cider vinegar breaks the meat down until it shreds effortlessly and soaks up every bit of those savory, slightly tangy juices. Coconut aminos do the heavy lifting where soy sauce would normally sneak in gluten, so you get that rich umami depth without any compromise. Meanwhile, the sweet potatoes roast until their skins wrinkle and their centers turn silky, creating the perfect edible bowl for a generous pile of pulled pork. A scatter of fresh cilantro and scallion greens at the end cuts through the richness and makes the whole plate look as good as it tastes. This is the kind of satisfying, crowd-pleasing dinner that nobody at the table will think twice about — they'll just ask for seconds.
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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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