Capsaicin Free Coconut Aminos & Ginger Pulled Pork
Slow-cooked pork shoulder doesn't get much more satisfying than this — deeply browned, fall-apart tender, and soaked in a braising liquid that's equal parts savory, tangy, and subtly sweet. The combination of coconut aminos, fresh ginger, garlic, apple cider vinegar, and honey builds a layered, complex flavor without a single drop of hot sauce or chili in sight, making it genuinely safe for anyone managing capsaicin sensitivity. That's a real win, because so many pulled pork recipes lean hard on smoky chipotle or cayenne for depth — this one proves you don't need any of it. Searing the pork shoulder first is the move that sets this recipe apart, locking in color and flavor before the slow cooker does its long, gentle work. After eight hours on low, the collagen breaks down completely and the meat shreds into silky, juice-soaked strands that practically fall apart on their own. Tossed back into the skimmed braising liquid, every bite is coated in that gingery, umami-rich sauce. Finish it with scallions and fresh cilantro for a little brightness, and you've got a crowd-pleasing centerpiece that works over rice, tucked into lettuce wraps, or honestly just eaten straight from the slow cooker.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!