Walnut Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides through without resistance — that's the foundation here, and it's a seriously satisfying one. The pulled pork is braised low and slow in a Dutch oven with bone broth, coconut aminos, apple cider vinegar, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon until it hits that magic temperature where collagen breaks down and every strand pulls apart effortlessly. The braising liquid gets stirred back into the shredded meat, so each bite is juicy and deeply flavored without needing any sauce from a bottle. Tree nut allergies can make comfort food tricky when recipes sneak in walnut-based toppings or nut-thickened sauces, but every single ingredient here is straightforward and easy to verify — no hidden surprises. Fresh cilantro and sliced scallion greens finish the whole thing with a little brightness that cuts right through the richness. This is the kind of meal that feels indulgent and nourishing at the same time, and it's genuinely hard to believe how few fussy steps it takes to get there.
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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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