Carrageenan 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, turmeric, and garlic in every single bite. The braising liquid is where the magic happens: coconut aminos bring that rich, umami depth you'd expect from soy sauce, while fresh grated ginger and apple cider vinegar keep things bright and balanced. For anyone navigating ingredient labels carefully, coconut aminos is a naturally clean swap that sidesteps the additives and stabilizers often lurking in conventional sauces and condiments. The bone broth adds body to the braising liquid without any need for thickeners or gums, so the whole dish stays completely straightforward from start to finish. Searing the pork first builds a gorgeous crust that infuses the slow cooker juices with extra flavor — a small step that makes a big difference after eight hours on low. Once it's done, the meat shreds effortlessly and soaks back up all those glossy, gingery juices. Finish it with scallions and fresh cilantro and you've got a crowd-pleasing centerpiece that tastes like it took far more effort than it 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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