Gluten 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 really happens: coconut aminos stand in for soy sauce with a naturally sweet, umami-rich depth that makes the whole dish sing without a drop of gluten anywhere in the pot. Apple cider vinegar and honey balance each other out beautifully, and after eight hours on low, those flavors soak all the way through the meat. Searing the pork first and deglazing the pan means none of those caramelized bits go to waste — they go straight into the braising liquid and make it even richer. For anyone navigating a gluten-free kitchen, coconut aminos are a genuine revelation, because they deliver that savory punch you'd normally get from soy sauce without any of the cross-contamination concerns that come with conventional bottles. Shred it, toss it back in the juices, and pile it onto rice, lettuce cups, or roasted sweet potato — whatever you're working with. A scatter of fresh cilantro and scallions on top keeps things bright and pulls the whole bowl together.
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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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