Mustard Free Stuffed Sweet Potatoes with Pulled Pork
Tender, slow-braised pulled pork piled into a caramelized sweet potato is the kind of meal that feels indulgent but comes together with surprisingly wholesome ingredients. The pork shoulder gets rubbed in a warm 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 braising liquid reduces into a rich, savory sauce that soaks right into every shred of meat — no bottled condiments needed, which is exactly where hidden mustard so often sneaks in. Store-bought barbecue sauces and spice blends are notorious for tucking mustard flour or mustard seed into the ingredient list, so building the flavor from scratch here is both smart and genuinely delicious. The sweet potatoes roast until their skins wrinkle and their centers turn silky, giving you a natural, slightly sweet base that balances all that savory depth beautifully. A handful of fresh cilantro and sliced scallion greens on top keeps things bright without complicating the ingredient list. It's a complete, satisfying dinner that doesn't ask you to compromise on flavor to stay safe.
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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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