Xanthan Gum Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a fork glides clean through the center — that's the foundation here, and it's already a beautiful thing before the pork even enters the picture. 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 deep, layered flavor entirely from whole ingredients. Every single component in this recipe is naturally free of gums and stabilizers, so there's no label-scanning or ingredient substitution required — it just works as written. Searing the pork shoulder in batches before braising is the move that takes this from good to genuinely craveable, locking in color and building those sticky, savory fond bits that enrich the whole pot. Once the pork hits 195°F and shreds apart with two forks, you pile it generously into each split potato and let the braising juices soak right in. A scatter of fresh cilantro and scallion greens on top adds brightness that cuts through the richness perfectly. This is the kind of satisfying, crowd-pleasing dinner that feels indulgent without a single compromise.
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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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