High Fructose Corn Syrup Free Coconut Aminos & Ginger Pulled Pork
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that usually hides a surprising amount of processed sweeteners — in the bottled sauces, the marinades, and even some store-bought broths. This version sidesteps all of that by building every layer of flavor from scratch, so you know exactly what's going into the pot. Coconut aminos stand in for soy sauce and deliver a rich, slightly sweet umami depth without any of the corn syrup-laden additives you'd find in conventional alternatives. A hit of fresh grated ginger, garlic bloomed in the same pan, and a splash of apple cider vinegar round out the braising liquid into something genuinely complex and bright. The pork shoulder gets a proper sear first — locking in color and flavor — before a long, slow cook breaks down the collagen until the meat is fall-apart tender and practically shreds itself. Honey provides just enough sweetness to balance the savory notes, and because it's a whole ingredient rather than a processed syrup, it fits cleanly into a no-HFCS approach. Finish it with scallions and fresh cilantro and you've got a meal that tastes like it took serious effort, even though your slow cooker did most of the work.
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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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