Citric Acid 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 turmeric in every single bite. For anyone navigating a citric acid restriction, pulled pork recipes can be a minefield, since many store-bought sauces, broths, and condiments sneak in citric acid as a preservative or flavor enhancer. This recipe sidesteps all of that by building its braising liquid entirely from coconut aminos, homemade or AIP-compliant bone broth, honey, and fresh aromatics — nothing processed, nothing hidden. The apple cider vinegar adds just enough brightness to balance the richness of the pork without relying on citrus or citric acid derivatives. Searing the shoulder first in coconut oil creates a gorgeous crust that locks in flavor before the slow cooker does its long, low magic over eight hours. By the time you shred it, the collagen has fully broken down and the meat practically melts into those glossy, ginger-forward juices. Finished with fresh scallions and cilantro, it's the kind of meal that feels indulgent but works hard for you on the ingredient front.
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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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