Mustard 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 that rich, umami depth you'd expect from a soy-based sauce, while apple cider vinegar and honey balance everything out with a subtle sweet-tart edge. Mustard has a sneaky way of showing up in marinades, spice blends, and bottled sauces, but every ingredient here is straightforward and easy to verify, so you can cook with total confidence. The pork gets a proper sear first to lock in flavor, then braises low and slow for eight hours until it practically shreds itself. Fresh ginger and garlic bloom in the pan before joining the braising liquid, building an aromatic base that makes the whole kitchen smell incredible. Finished with scallions and cilantro, it's the kind of dish that looks and tastes like you put in way more effort than you actually did — which is always a win.

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