Shellfish Free Coconut Aminos & Ginger Pulled Pork
Tender, slow-braised pulled pork gets a bold, umami-rich makeover here, built around coconut aminos and layers of fresh ginger, garlic, and turmeric. The braising liquid is the real star — a deeply savory blend of bone broth, apple cider vinegar, and honey that caramelizes around the shredded meat and makes every bite incredibly satisfying. Searing the pork shoulder first locks in that gorgeous crust, and then the slow cooker does all the heavy lifting over eight hours until the collagen breaks down and the meat practically falls apart on its own. Coconut aminos stand in beautifully for traditional soy-based sauces, delivering that same savory depth without any of the shellfish-derived additives or fermented seafood pastes that can sneak into Asian-inspired condiments. The result is pull-apart pork that's rich, glossy, and fragrant with warm spice — finished with fresh scallions and cilantro for a bright, herby contrast. It's the kind of low-effort, high-reward recipe that makes your whole kitchen smell incredible and leaves everyone at the table asking for seconds.
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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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