Honey Free Stuffed Sweet Potatoes with Pulled Pork
Tender, slow-braised pulled pork piled into a caramelized baked sweet potato is the kind of meal that feels indulgent but comes together with surprisingly wholesome ingredients. The pork shoulder gets rubbed with a warm spice blend — turmeric, ginger, Ceylon cinnamon, and garlic — then seared until deeply browned before braising low and slow in bone broth, coconut aminos, and apple cider vinegar. That combination builds a rich, savory depth that you'd normally expect from a sauce loaded with sweeteners, but every drop of flavor here comes from real ingredients with no added honey or syrup in sight. Many pulled pork recipes lean on sweet glazes or barbecue sauces that sneak in honey as a key ingredient, so having a version that skips it entirely without sacrificing complexity is genuinely useful. The sweet potatoes roast alongside until their skins wrinkle and their centers turn silky, providing all the natural sweetness the dish needs. Finish with fresh cilantro and scallion greens for a little brightness, and you've got a complete, satisfying dinner that looks impressive without requiring much fuss.
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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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