High Fructose Corn Syrup Free Stuffed Sweet Potatoes with Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time30 min

High Fructose Corn Syrup Free Stuffed Sweet Potatoes with Pulled Pork

Sweet potatoes slow-braised pork, and a handful of real-food pantry staples come together here in a way that feels indulgent without a drop of the syrupy shortcuts that sneak into most pulled pork recipes. Conventional barbecue sauces and store-bought braises are notorious for hiding sweeteners in the ingredient list, but this version builds all its depth from coconut aminos, apple cider vinegar, bone broth, and a warm spice rub featuring turmeric, ginger, and Ceylon cinnamon. The pork shoulder gets seared until deeply browned, then braised low and slow until it shreds effortlessly into tender, juice-soaked strands — no shortcuts, no fillers. Meanwhile, the sweet potatoes roast until their skins wrinkle and the flesh turns creamy, giving you a naturally sweet base that pairs perfectly with the savory, aromatic pork. Piling everything together with a splash of braising liquid means every bite is rich and saucy without needing anything artificial to get there. Fresh cilantro and scallion greens on top add a bright, herby finish that keeps the whole dish feeling light despite how satisfying it is. This is the kind of weeknight-worthy comfort food that proves eating clean doesn't mean eating boring.

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Ingredients

4 servings

For the pulled pork

2 lbs boneless pork shoulder, cut into 3-inch chunks
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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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