Peanut 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 built around coconut aminos, which brings that rich, umami depth you'd expect from soy sauce without any of the soy or wheat concerns that make store-bought sauces a gamble. A splash of apple cider vinegar and a touch of honey round out the flavor into something genuinely complex, while fresh ginger keeps it bright and aromatic. Searing the pork shoulder first is the move that takes this from good to great — those browned edges melt into the slow cooker liquid over eight hours and make the whole dish taste like it came from a restaurant kitchen. Once it's done, you shred the meat right back into the juices so every strand is coated and nothing goes to waste. Finished with scallions and cilantro, it's the kind of meal that works over rice, tucked into lettuce cups, or honestly just eaten straight from the bowl.
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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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