Lactose Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides clean through the center — that's the kind of foundation that makes a meal feel genuinely satisfying before you've even added the filling. The pulled pork is braised low and slow in bone broth, coconut aminos, and apple cider vinegar with a warm spice rub of turmeric, ginger, and Ceylon cinnamon, building deep, layered flavor without a drop of dairy anywhere in the pot. Every single ingredient here is naturally free of lactose, so there's no swapping, substituting, or second-guessing — it just works as written. The pork braises for nearly three hours until it hits that magic temperature where collagen breaks down completely and the meat shreds into tender, juice-soaked strands that pool right into the sweet potato. Coconut oil does all the heavy lifting in place of butter, both for searing the pork and roasting the potatoes, and you honestly won't miss a thing. A handful of fresh cilantro and scallion greens on top adds brightness that cuts through the richness beautifully. This is the kind of recipe that looks impressive on the plate but asks very little of you beyond a little patience while it cooks.
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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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