Pregnancy Friendly Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes and slow-braised pork are a naturally nourishing combination, and this recipe leans into that with a spice blend built around turmeric, ginger, and Ceylon cinnamon — ingredients that bring warmth and depth without anything to second-guess during pregnancy. The pork shoulder is braised low and slow in bone broth until it hits at least 195°F internally, which means it's fully cooked through and easy to shred — no guesswork, no pink centers, just tender, pull-apart meat that soaks up every bit of those savory braising juices. Sweet potatoes bring a natural sweetness and a satisfying base that holds up beautifully under a generous pile of pork. Coconut aminos stand in for soy sauce, keeping the flavor rich and umami-forward without any of the additives you might find in bottled condiments. The whole thing comes together in one pot for the braise and one baking sheet for the potatoes, which makes cleanup mercifully simple when energy is at a premium. A scatter of fresh cilantro and scallion greens at the end adds brightness and color without any heavy toppings to worry about. It's the kind of hearty, feel-good meal that satisfies a serious craving and leaves you genuinely full.
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Learn more →Ingredients
4 servings
For the pulled pork
- 2 lbs boneless pork shoulder, cut into 3-inch chunks
Ingredient noteCook all meat thoroughly when pregnant.
- 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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