Sesame 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 a touch of honey sweetness. The braising liquid is built around coconut aminos, which delivers that rich, umami-forward depth you'd expect from a soy-based sauce but without any sesame or soy in sight. It's a genuinely smart swap that holds up beautifully over a long, low braise. A quick sear in coconut oil first locks in color and flavor before everything goes into the slow cooker, so you get that caramelized crust without any extra fuss. After eight hours, the collagen has fully broken down and the meat shreds with almost no effort, soaking up every bit of that tangy, gingery braising liquid. Finished with fresh scallions and cilantro, it's bright and bold enough to serve over rice, tucked into lettuce cups, or piled onto whatever base you love. This is the kind of low-effort, high-reward recipe that earns a permanent spot in your weeknight rotation.
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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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