Tender, slow-braised pulled pork piled into a caramelized sweet potato is the kind of meal that feels like serious effort but mostly just asks you to be patient. The pork shoulder gets rubbed with turmeric, ginger, Ceylon cinnamon, garlic powder, and onion powder 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. Not a trace of nutmeg anywhere in the spice blend — which matters more than you'd think, since warming spice mixes and pre-made rubs almost always sneak it in. Here, every ingredient is intentional and clearly listed, so there's no guesswork about what's in the pot. The sweet potatoes roast at high heat until the skins wrinkle and the flesh turns silky, giving you a naturally sweet base that soaks up all those savory braising juices beautifully. A handful of fresh cilantro and sliced scallion greens on top adds a bright, herby finish that pulls the whole bowl together. It's a deeply satisfying, whole-food dinner that doesn't compromise on flavor to get there.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
