Nightshade Free Coconut Aminos & Ginger Pulled Pork
Pulled pork is one of those deeply satisfying comfort foods that can feel off-limits when you're avoiding nightshades — most versions rely on tomato-based sauces or smoky spice blends that sneak in paprika or chili powder. This recipe sidesteps all of that without sacrificing a single bit of richness or depth. Coconut aminos bring a savory, slightly sweet umami punch that stands in beautifully for soy sauce or Worcestershire, while fresh ginger, garlic, and turmeric layer in warmth and complexity. The pork shoulder gets a proper sear in coconut oil before going low and slow in the braising liquid, which means you're building real flavor from the very first step. After eight hours, the collagen breaks down completely and the meat shreds into tender, juice-soaked strands that practically fall apart on their own. Tossed back into those fragrant pan juices and finished with scallions and cilantro, it's the kind of meal that tastes like it took far more effort than it did. Pile it over rice, tuck it into lettuce wraps, or eat it straight from the slow cooker — no judgment here.
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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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