Nitrate & Nitrite Free Coconut Aminos & Ginger Pulled Pork
Pulled pork is one of those deeply satisfying comfort foods that can be surprisingly tricky to make without reaching for cured or processed ingredients that sneak in unwanted additives. This version sidesteps all of that by building its bold, savory depth from coconut aminos, fresh ginger, garlic, and a splash of apple cider vinegar — no shortcuts, no hidden preservatives. The pork shoulder gets a turmeric-and-ginger dry rub before a proper sear in coconut oil, which locks in flavor and gives the braising liquid something rich to work with. After a long, slow cook, the collagen breaks down completely and the meat shreds into tender, juicy strands that drink up every drop of that tangy, lightly sweet braising sauce. Coconut aminos do a lot of heavy lifting here — they bring that umami punch you'd normally expect from soy sauce or store-bought marinades, without any of the additives that come along for the ride. Finished with fresh scallions and cilantro, it's the kind of meal that tastes like it took serious effort but mostly just asked you to be patient.
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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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