Barley Free Coconut Aminos & Ginger Pulled Pork
Tender, slow-braised pulled pork gets a bold upgrade here, built on a braising liquid of coconut aminos, fresh ginger, garlic, honey, and apple cider vinegar that slowly reduces into something deeply savory and just a little sweet. The coconut aminos do the heavy lifting that soy sauce typically would, bringing that rich umami depth without any grain-based ingredients — making this a genuinely satisfying option for anyone navigating a barley-free lifestyle. A good sear in coconut oil before the slow cooker does its thing locks in flavor and gives the finished pork that gorgeous color you'd expect from a much more complicated recipe. After eight hours on low, the shoulder shreds effortlessly, soaking up every drop of those spiced, gingery juices. It's the kind of dish that fills your kitchen with an incredible smell all day and rewards you with almost zero effort at dinnertime. Finish it with fresh scallions and cilantro for a bright contrast against all that warm, earthy turmeric and ginger. Pile it over rice, stuff it into lettuce cups, or just eat it straight from the slow cooker — no judgment.
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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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