Pecan Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides through without resistance make the perfect vessel for slow-braised pulled pork — and this recipe delivers both in one deeply satisfying meal. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard in coconut oil, building a crust that pays off big during the long, low braise. Coconut aminos, apple cider vinegar, bone broth, and fresh thyme create a braising liquid that reduces into something rich and glossy, coating every shred of pork in serious flavor. The whole thing comes together without a single nut in sight — no garnishes, no sauces, no sneaky add-ins that could introduce cross-contact concerns. For anyone navigating tree nut restrictions, this kind of hearty, crowd-pleasing comfort food can feel hard to find, but every ingredient here is straightforward and easy to verify. Fresh cilantro and scallion greens finish each loaded potato with a little brightness that cuts right through the richness. It's the kind of dinner that looks impressive on the table but mostly just requires patience and a good Dutch oven.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!