Peanut Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes slow-roasted until their skins wrinkle and a fork glides clean through the center — that's the foundation here, and it's already a beautiful thing before the pork even enters the picture. The pulled pork is braised low and slow in bone broth, coconut aminos, and apple cider vinegar, seasoned with turmeric, ginger, and a whisper of Ceylon cinnamon that makes the whole kitchen smell incredible. Every ingredient in this recipe is naturally free from peanuts and peanut-derived products, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The sear on the pork shoulder is what sets this apart from a lazy slow-cooker dump; those deeply browned crusts melt into the braising liquid and give the shredded meat a richness that tastes like it took way more effort than it did. Piling that saucy, fork-tender pork into the split sweet potato creates a meal that's hearty enough to anchor a dinner table but simple enough to become a regular weeknight rotation. A handful of fresh cilantro and sliced scallion greens on top adds brightness and color that makes the whole plate look genuinely impressive.
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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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