Mushroom Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides through without resistance make the perfect vessel for slow-braised pulled pork, and this recipe delivers both in one deeply satisfying meal. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, garlic powder, and onion powder before being seared hard in coconut oil — that step builds the kind of crust that makes the braising liquid taste like it's been going for days. A long, low braise with bone broth, coconut aminos, apple cider vinegar, and fresh thyme does the rest, breaking the collagen down until the meat shreds effortlessly and soaks up every drop of those savory juices. For anyone navigating a mushroom-free approach, this dish is a genuine win because it delivers that same deep, umami-forward richness without relying on fungi at any point in the process. Every ingredient here is straightforward and easy to verify, so there's no second-guessing labels or scanning for hidden extras. Pile the pulled pork generously into each opened sweet potato, spoon over the braising liquid, and finish with fresh cilantro and scallion greens if you want a little brightness on top. It's the kind of dinner that looks impressive but comes together with mostly hands-off time.
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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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