Shellfish Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes slow-roasted until their skins wrinkle and their centers turn buttery soft are already a weeknight win — but stuffed with deeply braised pulled pork, they become something genuinely special. The pork shoulder gets rubbed with turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard in coconut oil, building a crust that pays off big once it braises low and slow in bone broth, coconut aminos, and apple cider vinegar. By the time it hits 195°F and shreds apart with two forks, the meat is fall-apart tender and soaked through with savory, lightly spiced braising juices. Every component here is naturally free from shellfish and the usual hidden seafood additives that sneak into sauces and seasonings — coconut aminos stand in for anything soy- or oyster-sauce-adjacent without sacrificing depth. Piling that saucy pork into a split sweet potato creates a meal that's hearty enough to anchor a dinner table but simple enough to pull off on a regular rotation. A scatter of fresh cilantro and scallion greens on top adds brightness that cuts right through the richness.
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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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