Seed Oil Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides through without resistance — that's the kind of comfort food that needs absolutely nothing to apologize for. The pulled pork is braised low and slow in bone broth, coconut aminos, and apple cider vinegar with a warming spice rub of turmeric, ginger, and Ceylon cinnamon, building deep, layered flavor without a drop of industrial vegetable or seed oil anywhere in the pot. Coconut oil does all the heavy lifting here, from searing the pork shoulder to rubbing down the sweet potato skins, so every step stays clean and intentional. The long braise — somewhere between two and a half to three hours — breaks down the collagen in the pork shoulder until it shreds effortlessly and soaks up every bit of those savory braising juices. Piling that tender, saucy pork into a split, caramelized sweet potato turns two humble ingredients into something genuinely satisfying and filling. A scatter of fresh cilantro and scallion greens at the end adds brightness that cuts right through the richness. This is the kind of meal that tastes like it took serious effort, but the oven and the Dutch oven do most of the work for you.
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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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