Gelatin 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. The braising liquid is where the magic happens: coconut aminos bring a rich, slightly sweet umami depth, while apple cider vinegar and fresh ginger keep things bright and lively. Because the recipe relies entirely on whole-food ingredients and skips any thickeners or stabilizers, there's nothing hiding in the sauce that doesn't belong there — a real win when you're navigating labels on store-bought condiments and broths. Searing the pork first builds a gorgeous crust that infuses the slow cooker liquid with extra flavor over those eight hours of low, gentle cooking. By the time it's done, the meat shreds effortlessly and soaks back up all those glossy, spiced juices. A scatter of scallions and fresh cilantro on top adds a pop of color and freshness that makes the whole bowl feel restaurant-worthy. This is the kind of hands-off, crowd-pleasing recipe you'll come back to again and again.
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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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