Chicken Free Coconut Aminos & Ginger Pulled Pork
Slow-cooked pork shoulder doesn't need much convincing — but this version, braised in a glossy mix of coconut aminos, fresh ginger, garlic, and honey, takes things somewhere genuinely special. The pork gets a deep, caramelized sear first, locking in flavor before it spends eight hours in the slow cooker becoming impossibly tender and fall-apart rich. Coconut aminos bring that savory, slightly sweet depth you'd expect from a good soy sauce, but without any of the usual label-reading stress. Apple cider vinegar and bone broth round out the braising liquid with brightness and body, so every shred of meat is coated in something truly craveable. Once it hits 195°F, the collagen has fully broken down and the pork practically shreds itself — just two forks and a few minutes on the cutting board. Finish it with scallions and fresh cilantro for a little lift, and you've got a crowd-pleasing centerpiece that works over rice, tucked into lettuce cups, or honestly eaten straight from the pot.
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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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