Seeds 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, and this combination is genuinely hard to beat. The pork shoulder is rubbed with turmeric, ginger, Ceylon cinnamon, garlic powder, and onion powder before being seared until deeply browned, then braised low and slow in bone broth, coconut aminos, and apple cider vinegar until it shreds apart effortlessly. Every ingredient in this recipe is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — it just works as written. Coconut aminos stand in for soy sauce and bring a subtle savory depth without any of the usual concerns, while the braising liquid reduces into a glossy, flavor-packed sauce that soaks right into the sweet potato flesh. The contrast between the caramelized, slightly crispy potato skin and the tender, spice-forward pork is the kind of thing that makes this feel like restaurant food you made at home. A scatter of fresh cilantro and scallion greens at the end adds brightness and color without complicating a single thing. This is the kind of hearty, satisfying meal that earns a permanent spot in your weeknight rotation.
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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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