Rice Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes slow-braised pork — this is the kind of meal that makes you forget you ever needed a grain on the plate. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared until deeply browned, then braised low and slow in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart on its own. That long, patient braise is what makes all the difference — the collagen breaks down completely, leaving the meat silky, rich, and soaked through with every bit of flavor from the pot. Meanwhile, the sweet potatoes roast until their skins wrinkle and a fork glides through without a hint of resistance, giving you a naturally sweet, creamy vessel that holds up beautifully under a pile of saucy pulled pork. Coconut aminos stand in for soy sauce without any of the grain-based concerns, so the whole dish stays clean from start to finish. A scatter of fresh cilantro and scallion greens at the end cuts through the richness and adds a little brightness that ties everything together. It's a deeply satisfying, hands-off kind of dinner that tastes like it took far more effort than it actually did.
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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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