Nightshade Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes and slow-braised pulled pork are a natural pairing, and this recipe leans into that combination with a spice blend — turmeric, ginger, Ceylon cinnamon, and garlic — that makes the whole kitchen smell incredible. For anyone navigating a nightshade-free lifestyle, pulled pork recipes can be a minefield of hidden tomato paste, paprika, and chili-based sauces, but this one sidesteps all of that without sacrificing any depth of flavor. The braising liquid gets its savory richness from coconut aminos and bone broth instead, and the apple cider vinegar adds just enough brightness to balance the warm spices. The pork shoulder is seared until deeply browned, then braised low and slow until it shreds effortlessly — that long cook time is what builds the kind of flavor you'd expect from a recipe with a much longer ingredient list. Meanwhile, the sweet potatoes roast until their skins wrinkle and the flesh turns buttery soft, making them the perfect edible bowl for all those juicy braising juices. A handful of fresh cilantro and scallion greens on top adds a pop of color and freshness that rounds everything out beautifully. This is the kind of satisfying, crowd-pleasing meal that makes eating within a restricted diet feel genuinely exciting rather than like a compromise.
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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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