Black Pepper Free Coconut Aminos & Ginger Pulled Pork
Slow-cooked pork shoulder doesn't get much more satisfying than this — deeply savory, fall-apart tender, and layered with warm ginger, garlic, and a touch of honey sweetness. The braising liquid is built around coconut aminos, which brings that rich, umami depth you'd expect from a soy-based sauce without any of the additives that can sneak into conventional condiments. For anyone navigating a sensitivity to black pepper, pulled pork recipes can be a minefield of spice blends and store-bought sauces, but every single ingredient here is clean and straightforward. Turmeric and fresh ginger do the heavy lifting on flavor, giving the meat a warmth and complexity that never feels like something is missing. Searing the pork shoulder first builds a gorgeous crust and those browned bits get scraped right into the braising liquid, so nothing goes to waste. After eight hours on low, the collagen breaks down completely and the meat shreds with almost no effort at all. Finish it with scallions and fresh cilantro for a little brightness, and you've got a crowd-worthy meal that's as easy to serve as it is to make.
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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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