Pork Skillet with Shallots and Marjoram

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Skillet meals are your very best friend when it comes to preparing breakfast on AIP – or even if you find yourself with an egg sensitivity after reintroductions (like me!). I love this combination of pork, sweet potato, a little umami flavor from mushrooms and coconut aminos, and a flavorful surprise with the marjoram.

As with most skillet meals, this one is super adaptable. Feel free to use ground chicken, turkey, beef, or lamb here, and swap in different colors or types of root vegetables as you see fit. Marjoram has a very potent and floral flavor that some people don’t love, and in that case I would try oregano.

5.0 from 1 reviews
Pork Skillet with Shallots and Marjoram
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 pound pastured, ground pork
  • 3 shallots, thinly-sliced
  • 1 medium sweet potato, cut into ½-inch cubes (about 3 cups)
  • 1 cup chopped mushrooms
  • 2 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon coconut aminos
  • 1 tablespoon fresh, minced marjoram (or sub oregano)
  • 1 teaspoon sea salt
  1. Place the pork in a large, cold skillet and turn to medium heat. As it begins to cook, break up the meat into small bits. Cook, stirring and breaking up occasionally, until most of the liquid is reabsorbed, the meat is lightly browned, and there is no pink in any of the chunks (about 10 minutes). Transfer to a bowl and set aside, reserving any of the fat leftover in the pan.
  2. In the same skillet with leftover fat, turn the heat to medium. (If there is no reserved fat, add 2 tablespoons of solid cooking fat, like lard, tallow, or coconut oil). Add the shallots and cook, stirring occasionally, until slightly browned - about 3 minutes.
  3. Add the sweet potatoes and cook for 5 minutes, stirring, adding more fat if necessary.
  4. Add the mushrooms, water, vinegar, aminos, marjoram, and salt and stir to combine. Cook for 5-7 minutes, or until sweet potatoes are fork-tender.
  5. Combine the pork with the vegetable mixture, stir to combine, and serve.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • This looks delicious and easy! Love a good skillet meal! Your recipes are always winners. 🙂

  • Tracy says

    This was easy and delicious! Topped with avocado and it was amazing! Many thanks for this share. 😊

  • AnnMarie Tourtellotte says

    I need to lose weight. So I am looking at the AIP program with an additional mental filter. I am looking at it through the filter of keto. So for this recipe I would substitute a weighed portion of cauliflower And I would use pork loin roast instead of ground pork. Everything else I would use as you have it I’m very excited to try this. I should say I have been on AIP Paleo for four years and I have had many positive results. Including some weight loss. My highest weight was 235 and right now I weigh 207. I’m hoping to accelerate the weight loss by limiting my carbs further than what I did on AIP.

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