Macadamia 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, garlic, and turmeric in every bite. The braising liquid is where the magic really happens: coconut aminos bring a rich, slightly sweet umami depth that mimics soy sauce without any of the usual allergen concerns, while apple cider vinegar and honey balance the whole thing out beautifully. A hard sear before the slow cooker does its work locks in that caramelized crust, so you get real complexity rather than just stewed meat. After eight hours on low, the collagen breaks down completely and the pork drinks up every drop of those aromatic juices. It's the kind of dish that makes your kitchen smell incredible all day and rewards almost zero active effort. Finish it with fresh scallions and cilantro for a little brightness, and you've got a crowd-pleasing centerpiece that works over rice, tucked into lettuce cups, or honestly straight from the slow cooker.
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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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