Macadamia Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes slow-braised pork, and a spice blend built from turmeric, ginger, Ceylon cinnamon, and garlic come together in a dish that feels genuinely special without requiring any complicated technique. The pork shoulder gets seared until deeply browned, then braised low and slow in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart — all that collagen breaking down into rich, glossy braising juices that soak right into the potato. Roasting the sweet potatoes separately at high heat gives you slightly wrinkled, caramelized skins and a fluffy interior that holds up beautifully under a generous pile of shredded meat. Every ingredient here is straightforward and easy to source, so there's no need to scan labels or worry about hidden nut additions sneaking into your meal. Fresh cilantro and scallion greens on top add a bright, herby finish that cuts through the richness perfectly. This is the kind of recipe that looks impressive on the table but is really just patient, unfussy cooking doing all the work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!