MSG Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes slow-roasted until their skins wrinkle and a fork glides through without resistance — that's the kind of comfort food that earns a permanent spot in the weeknight rotation. The pulled pork is braised low and slow in bone broth, coconut aminos, and apple cider vinegar, building deep, savory flavor entirely from whole ingredients with no flavor enhancers or additives hiding in the mix. Coconut aminos do a lot of heavy lifting here, delivering that rich, umami-forward depth you'd normally expect from soy sauce, but without any of the processed additives that make store-bought versions a concern. The spice rub — turmeric, ginger, Ceylon cinnamon, garlic, and onion powder — gives the pork a warmly complex crust before it ever hits the braising liquid, so every shred is packed with flavor from the inside out. Once the pork is fall-apart tender and stirred back into those glossy braising juices, you pile it generously into each split sweet potato and let the natural sweetness of the potato balance the savory, herb-laced meat. A scatter of fresh cilantro and scallion greens finishes the whole thing with brightness and color. It's a deeply satisfying, crowd-pleasing meal that happens to be completely clean from start to finish.
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!