Almond Free Coconut Aminos & Ginger Pulled Pork
Slow-cooked pork shoulder doesn't get much more satisfying than this — tender, pull-apart meat soaked in a deeply savory, slightly sweet braising liquid that fills your kitchen with the kind of smell that makes everyone wander in asking when dinner is ready. The magic here comes from coconut aminos and fresh ginger working together, building a rich, umami-forward sauce that tastes far more complex than the ingredient list suggests. A good hard sear in coconut oil before the slow cooker does its thing locks in color and flavor, so you're not just steaming the meat — you're layering it. After eight hours on low, the pork shreds effortlessly and gets tossed right back into those glossy, ginger-spiked juices. For anyone navigating tree nut sensitivities, this recipe is naturally free of almonds and almond-derived ingredients — every component, from the bone broth to the apple cider vinegar, is straightforward and easy to verify. Finish it with fresh scallions and cilantro for a little brightness, and you've got a crowd-pleasing centerpiece that works over rice, tucked into lettuce cups, or honestly just eaten straight from the bowl.
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
For the braising liquid
- ½ cup coconut aminos
- ½ cup bone broth (homemade or aip-compliant brand)
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- ½ tsp ground turmeric
For serving
- 2 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the pork shoulder completely dry with paper towels. In a small bowl, stir together the salt, 1 tsp turmeric, and ground ginger, then rub the mixture evenly over all surfaces of the pork.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork shoulder and sear, turning with tongs, for 3–4 minutes per side until deeply browned on all surfaces. Transfer the seared pork to a 6-quart slow cooker.
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