BHA & BHT 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 spice from fresh ginger, turmeric, and garlic. The braising liquid is where the magic really happens: coconut aminos stand in for conventional soy sauce, bringing that rich umami depth without any of the synthetic preservatives commonly found in bottled condiments and marinades. Apple cider vinegar and honey round out the sauce with a gentle tang and just enough sweetness, while the long, low slow-cooker braise lets the collagen break down completely so every shred is impossibly juicy. Searing the pork first in coconut oil builds a caramelized crust that adds serious flavor before the meat ever hits the slow cooker. Because every ingredient here is whole-food and carefully chosen — from the homemade-style bone broth to the fresh aromatics — you're not left guessing about what's hiding in the ingredient list. Finish it with scallions and cilantro for a bright, fresh contrast to all that richness. It's the kind of meal that makes the whole house smell incredible and tastes like you spent far more effort than you actually did.
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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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