Sweet, smoky, and deeply satisfying, this dish brings together meltingly tender braised pork and caramelized sweet potatoes in a way that feels indulgent without a single ingredient that could trigger yeast-related concerns. The pork shoulder gets rubbed in a warm spice blend of turmeric, ginger, Ceylon cinnamon, and garlic, then slow-braised in bone broth, coconut aminos, and apple cider vinegar until it practically falls apart on its own. No store-bought sauces, no hidden fermented additives — just clean, whole ingredients doing all the heavy lifting. The sweet potatoes roast until their skins wrinkle and their centers turn silky, making the perfect natural vessel for a pile of saucy, shredded pork. What makes this approach work so well is that every element is built from scratch, so you stay in full control of what goes into the pot. A scatter of fresh cilantro and scallion greens at the end adds brightness without complicating anything. It's the kind of hearty, nourishing meal that genuinely doesn't feel like it's missing a thing.
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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.
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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