Hazelnut Free Stuffed Sweet Potatoes with Pulled Pork
Tender, slow-braised pulled pork piled into a caramelized sweet potato is the kind of meal that feels indulgent but is built entirely from whole, straightforward ingredients. The pork shoulder gets rubbed with a warm spice blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared until deeply browned, then braised low and slow in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart on its own. That long braise builds rich, savory depth without relying on any sauces or condiments that might hide unwanted additives. Tree nut allergies can make comfort food tricky, but every single component here — from the coconut oil to the fresh thyme — is naturally free of hazelnuts and hazelnut-derived ingredients, so there's no label-scanning anxiety involved. The sweet potatoes roast at high heat until their skins wrinkle and their centers turn silky, giving you the perfect vessel for soaking up all those braising juices. A scatter of fresh cilantro and scallion greens on top adds a bright, herby finish that cuts through the richness beautifully. This is the kind of satisfying, crowd-pleasing dinner that tastes like it took serious effort — because in the best possible way, it kind of did.
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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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