Pistachio 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 that's been simmering low and slow for nearly three hours. The pork shoulder gets rubbed with a warming blend of turmeric, ginger, Ceylon cinnamon, garlic powder, and onion powder before being seared hard in coconut oil — that deep brown crust is where all the flavor starts. From there, apple cider vinegar, coconut aminos, and bone broth build a braising liquid that reduces into something rich and glossy, coating every shred of tender pork. This is the kind of meal that fills the kitchen with an incredible smell long before it hits the table. Because every ingredient here is whole and straightforward — no spice blends with mystery fillers, no sauces with hidden additives — it's easy to cook with complete confidence about what's actually in the dish. A scatter of fresh cilantro and scallion greens at the end adds a bright, herby lift that cuts right through the richness. It's hearty enough to be a full weeknight dinner and impressive enough to serve when you actually have people over.
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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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