Paraben Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides through without resistance make the most naturally sweet, creamy base for a pile of slow-braised pulled pork. The pork shoulder is rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, garlic powder, and onion powder before being seared hard in coconut oil — that step builds a deep, caramelized crust that pays off in every bite. A long, low braise in bone broth, coconut aminos, and apple cider vinegar breaks the collagen down completely, leaving the meat impossibly tender and the braising liquid rich enough to spoon right over the top. Every single ingredient here is whole and straightforward, which matters when you're trying to avoid the synthetic preservatives and additives that sneak into so many store-bought sauces, seasonings, and marinades. Fresh thyme, smashed garlic, and sliced onion round out the flavor without anything processed in sight. A scatter of cilantro and scallion greens at the end adds brightness and a little color to what is already a seriously satisfying plate. This is the kind of meal that feels indulgent but is built entirely from clean, real 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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