Lupin 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 is built entirely from whole, straightforward ingredients. The pork shoulder gets rubbed with a warming blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard in coconut oil — that deep brown crust is where all the flavor starts. A long, low braise in bone broth, coconut aminos, and apple cider vinegar breaks the meat down until it shreds effortlessly and soaks up every bit of those savory-sweet juices. Sweet potatoes roast alongside until the skins wrinkle and the flesh turns silky, giving you a natural, sturdy vessel that pairs beautifully with the richness of the pork. For anyone navigating lupin-free eating, this recipe is reassuringly clean — no flour-based sauces, no legume-derived thickeners, just real ingredients doing all the work. Fresh cilantro and scallion greens finish each loaded potato with a bright, herby lift that cuts right through the richness. It's a deeply satisfying dinner that happens to check every box without feeling like it's missing a thing.
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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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