Legume Free Stuffed Sweet Potatoes with Pulled Pork
Sweet, tender roasted sweet potatoes meet slow-braised pulled pork in a combination that feels indulgent but is built entirely from whole, straightforward ingredients. The pork shoulder gets rubbed with a warm spice blend of turmeric, ginger, 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, gentle braise is what makes the difference — the collagen breaks down completely, leaving the meat impossibly juicy and packed with flavor from the aromatics and braising liquid. For anyone navigating legume-free eating, this recipe is a genuinely satisfying answer to the "what do I eat instead" question, since every component is naturally free of beans, lentils, soy, and peanuts without any substitutions required. The coconut aminos bring a subtle savory depth that you might expect from soy sauce, and the bone broth keeps everything rich and cohesive. Finishing with fresh cilantro and scallion greens adds a bright pop of color and flavor that pulls the whole bowl together. This is the kind of meal that looks impressive on the table but rewards patience more than technique.
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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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