MSG Free Coconut Aminos & Ginger Pulled Pork
Slow-cooked pork shoulder doesn't get much more satisfying than this — deeply browned, fall-apart tender, and soaked in a braising liquid that's layered with warm ginger, garlic, honey, and a hit of apple cider vinegar. The secret weapon here is coconut aminos, which delivers that rich, savory depth you'd expect from soy sauce without any of the additives or flavor enhancers that make store-bought sauces a problem for MSG-sensitive cooks. Bone broth and a double dose of turmeric round out the liquid into something genuinely complex, and the slow cooker does the heavy lifting over eight hours while you go about your day. Searing the pork first and deglazing the pan means every bit of flavor makes it into the final dish — nothing is wasted. Once it's shredded and tossed back into those glossy juices, the meat is juicy, fragrant, and practically melts on contact. Finish it with fresh scallions and cilantro and you've got a centerpiece that feels special without a single ingredient you'd need to second-guess.
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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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