Hazelnut 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 bring a rich, slightly sweet umami depth, while apple cider vinegar and fresh grated ginger keep things bright and lively. Searing the pork first builds a gorgeous crust that locks in flavor before the slow cooker does its long, patient work over eight hours. Because every ingredient here is straightforward and tree-nut-free by nature, you don't have to second-guess labels or scan for hidden hazelnut oils lurking in sauces or seasonings. The bone broth and honey round out the braising liquid into something almost glossy, coating every shred of pork once it's pulled and tossed back into the juices. Finish it with scallions and fresh cilantro for a little color and freshness, and you've got a crowd-pleasing centerpiece that tastes like it took serious effort — even though your slow cooker did most of the heavy lifting.
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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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