Oats 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 is built entirely from whole, straightforward ingredients. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared and braised low and slow in bone broth, coconut aminos, and apple cider vinegar — layers of flavor that develop without a single grain or filler in sight. For anyone navigating an oats-free lifestyle, this recipe is a natural fit because every component is inherently free of the grain, with no sauces or seasonings that typically sneak it in. The sweet potatoes roast while the pork finishes braising, so the timing works together beautifully and nothing feels rushed. Once the pork hits that fork-tender, shreddable stage, you pile it generously into the split potato and let the braising juices soak right in. A scatter of fresh cilantro and scallion greens on top adds a bright, herby finish that cuts through the richness perfectly. It's a deeply satisfying, crowd-pleasing dinner that just happens to check every box without any compromise on flavor.
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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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