Rye Free Stuffed Sweet Potatoes with Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time30 min

Rye 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 with coconut aminos, apple cider vinegar, bone broth, and a warm spice blend of turmeric, ginger, Ceylon cinnamon, and garlic, building deep, layered flavor without a drop of soy sauce or any grain-based ingredient to worry about. Searing the pork shoulder in batches first creates that rich, browned crust that makes the braising liquid taste like it's been going for days. Everything in this recipe — from the coconut oil to the fresh thyme to the scallion greens on top — is naturally free of rye and any of the hidden grain derivatives that can sneak into spice blends or store-bought sauces. The result is fork-tender, juicy pulled pork piled into a caramelized sweet potato that acts as both vessel and side dish in one. A scatter of fresh cilantro and scallion greens at the end adds brightness that cuts right through the richness of the braise. It's the kind of meal that looks impressive on the plate but comes together with straightforward technique and a patient oven.

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Ingredients

4 servings

For the pulled pork

2 lbs boneless pork shoulder, cut into 3-inch chunks
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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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