Artificial Food Coloring Free Coconut Aminos & Ginger Pulled Pork
Slow-cooked pork shoulder doesn't get much better than this — deeply savory, fall-apart tender, and layered with warm ginger and turmeric in every single bite. The braising liquid is where the magic really happens: coconut aminos bring that rich, umami depth you'd expect from soy sauce, but without the additives and synthetic dyes that sneak into so many bottled condiments and sauces. Bone broth, apple cider vinegar, honey, and fresh ginger round it out into something that tastes genuinely complex, even though the ingredient list is completely clean. Searing the pork first builds a gorgeous crust, and then the slow cooker does the heavy lifting over eight hours until the collagen breaks down and the meat shreds effortlessly with two forks. It's the kind of dish that makes the whole house smell incredible by dinnertime. Finished with fresh scallions and cilantro, it's bright and vibrant without a drop of artificial color in sight — just real food doing all the work.
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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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