Legume Free Coconut Aminos & Ginger Pulled Pork
Slow-cooked pork shoulder doesn't get much better than this — deeply savory, tender enough to fall apart with two forks, and layered with warm ginger, turmeric, and a touch of honey sweetness. The braising liquid is built around coconut aminos, which deliver that rich, umami-forward depth you'd expect from soy sauce without any of the soy or wheat that makes so many similar recipes off-limits. Bone broth and apple cider vinegar round out the liquid, keeping everything moist and adding a subtle tang that balances the honey beautifully. Searing the pork first in coconut oil before it goes into the slow cooker is the move that takes this from good to genuinely great — those browned edges add a caramelized complexity that carries through every shred. After eight hours on low, the collagen breaks down completely and the meat soaks up every drop of that gingery, garlicky braising liquid. A scatter of fresh scallions and cilantro at the end adds brightness and color without complicating a recipe that's already doing everything right. It's the kind of hands-off, crowd-pleasing dinner that makes the whole house smell incredible.
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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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