Paleo Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes and slow-braised pulled pork are a match that feels almost too good to be true — and yet here we are. The pork shoulder gets rubbed with a warming blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard in coconut oil and 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 something deeply savory and slightly tangy, coating every shred of pork before it gets piled into a fluffy, caramelized sweet potato. The whole setup leans on whole-food ingredients from start to finish — no soy sauce, no refined sugars, no grain-based thickeners — so it fits naturally into a grain-free, legume-free way of eating without any awkward substitutions. Coconut aminos do a lot of heavy lifting here, delivering that umami depth you'd normally expect from soy-based sauces, and bone broth keeps the braise rich and collagen-packed. Fresh cilantro and scallion greens on top add a bright, herby finish that cuts right through the richness. This is the kind of meal that feels indulgent but is built entirely on ingredients you can feel good about.
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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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