Gut Friendly Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes and slow-braised pork are a natural pairing, and this recipe leans into that combination with a spice blend — turmeric, ginger, Ceylon cinnamon, and garlic — that makes the whole kitchen smell incredible. The pork shoulder is seared until deeply browned, then braised low and slow in bone broth, apple cider vinegar, and coconut aminos until it practically falls apart on its own. That long, gentle cook time isn't just for flavor — it breaks down the collagen in the pork shoulder fully, which is exactly what makes this dish so easy on digestion. Bone broth and apple cider vinegar are both staples in gut-supportive cooking, and they do double duty here as the braising liquid that keeps the pork tender and saucy. Sweet potatoes bring natural sweetness and a soft, creamy texture that balances the savory pulled pork beautifully when you pile everything together. Coconut oil and coconut aminos keep the whole recipe free from ingredients that commonly cause issues, so there's no need to scan labels or make substitutions. Finish with fresh cilantro and scallion greens for a little brightness, and you've got a deeply satisfying meal that feels indulgent without working against you.
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!