Wheat 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 bone broth, coconut aminos, and apple cider vinegar with a warm spice rub of turmeric, ginger, Ceylon cinnamon, and garlic, building layers of flavor that taste like they took way more effort than they did. Every ingredient in this recipe is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — coconut aminos stand in for soy sauce and bring that savory depth without any grain-based ingredients. The pork braises for nearly three hours until it hits that magical fork-tender stage where it practically falls apart on its own, then gets stirred back into all those rich, fragrant braising juices. Piling it into a split sweet potato means every bite has creamy, slightly sweet flesh soaking up the savory pork and its sauce. A scatter of fresh cilantro and scallion greens on top keeps things bright and a little fresh against all that richness. It's the kind of meal that feels indulgent and nourishing at the same time — genuinely hard to beat on a weeknight or a lazy Sunday.
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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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