Turkey Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes and slow-braised pulled pork are a natural pairing — the earthy sweetness of the roasted potato cuts right through the savory, spice-rubbed pork in the best possible way. The shoulder gets seasoned with a warm blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard in a Dutch oven, building a deep, caramelized crust that makes the whole braise taste richer. From there, coconut aminos, apple cider vinegar, and bone broth do the heavy lifting as the pork slowly becomes fall-apart tender over a few hours on the stovetop. While the pork finishes, the sweet potatoes go into a hot oven rubbed with coconut oil and a pinch of salt until the skins wrinkle and the centers are completely soft. Everything here — the pork, the braising liquid, the potatoes — is naturally free of poultry in any form, so there's no need to swap or substitute a single thing. Pile the shredded pork and its glossy juices into each split potato, scatter on some cilantro and scallion greens, and you've got a genuinely satisfying, crowd-pleasing dinner that looks far more impressive than the effort involved.
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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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