Nutmeg 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 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.
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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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