Cinnamon Free Coconut Aminos & Ginger Pulled Pork
Slow-cooked pulled pork doesn't need a long list of spices to deliver serious depth, and this recipe proves it beautifully. A dry rub of turmeric and ground ginger gives the pork shoulder a warm, aromatic crust before it ever hits the pan, and a hard sear in coconut oil locks in all that flavor right from the start. The braising liquid is where things really shine — coconut aminos bring a savory, slightly sweet umami punch, while fresh grated ginger, garlic, apple cider vinegar, and honey build a sauce that's complex without relying on any warming spices that might cause a reaction. After eight hours on low, the collagen breaks down completely and the meat shreds into tender, juicy strands that soak up every drop of those braising juices. For anyone navigating a sensitivity to cinnamon, pulled pork can be a minefield — most recipes lean heavily on spice blends and barbecue sauces that sneak it in — so having a version built entirely around clean, clearly labeled ingredients is genuinely useful. Finish it with scallions and fresh cilantro for a bright, herby contrast, and you've got a crowd-pleasing centerpiece that works just as well for a weeknight dinner as it does for feeding a group.
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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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