Whole 30 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 real star is the pulled pork, which gets rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, and garlic before being seared hard in coconut oil and then low-and-slow braised in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart. That braising liquid reduces into something deeply savory and a little tangy, and every shred of pork gets coated in it before it hits the potato. Coconut aminos stand in for soy sauce seamlessly, and the bone broth keeps everything rich without any off-limits additions — so the whole dish is genuinely compliant without tasting like it's missing anything. It's the kind of meal that feels indulgent on a weeknight but requires almost no active effort once the pork is in the pot. Fresh cilantro and scallion greens on top add a bright, herby finish that cuts through the richness beautifully. This one is easy to batch-cook and just as good reheated the next day.
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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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