Soy Free Stuffed Sweet Potatoes with Pulled Pork
Sweet, tender sweet potatoes piled high with slow-braised pulled pork — this is the kind of meal that feels indulgent but comes together with surprisingly wholesome ingredients. The pork shoulder gets rubbed in a warm spice blend of turmeric, ginger, Ceylon cinnamon, and garlic, then seared until deeply browned before a long, low braise in bone broth and apple cider vinegar. That slow cook is what transforms a tough cut into something impossibly silky and shreddable, soaked through with rich, savory braising juices. One of the trickiest parts of keeping a recipe like this free from soy is the sauce — traditional pulled pork often leans on Worcestershire or soy-based condiments that sneak in through the back door. Here, coconut aminos do all that umami heavy lifting without a drop of soy, so you get that deep, savory backbone with zero compromise. The sweet potatoes roast in the oven while the pork finishes braising, making the timing feel almost effortless. A scatter of fresh cilantro and scallion greens at the end adds brightness that cuts right through the richness. It's a complete, satisfying dinner that genuinely doesn't feel like it's missing a thing.
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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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