Sesame Free Stuffed Sweet Potatoes with Pulled Pork
Tender, slow-braised pulled pork piled into a caramelized sweet potato is the kind of meal that feels indulgent but comes together with honest, wholesome ingredients. The pork shoulder gets rubbed in a warm spice blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared and braised low and slow in bone broth, apple cider vinegar, and coconut aminos — building deep, savory flavor without a drop of soy sauce or anything sesame-derived. That last point matters more than it might seem, because so many pulled pork recipes lean on store-bought sauces or marinades that quietly sneak in sesame oil or tahini-based ingredients. Every component here is built from scratch, so you stay in full control of what goes into the pot. The sweet potatoes roast until their skins wrinkle and the flesh turns silky, giving you a natural, slightly sweet base that soaks up all those rich braising juices beautifully. A scatter of fresh cilantro and scallion greens at the end keeps things bright and lifts the whole dish. It's a genuinely satisfying, crowd-pleasing dinner that happens to be completely safe for anyone navigating sesame avoidance.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!