Soy Free Coconut Aminos & Ginger Pulled Pork
Pulled pork is already one of the most satisfying things you can make in a slow cooker, and this version takes it somewhere genuinely exciting with a braising liquid built on coconut aminos, fresh ginger, garlic, honey, and a touch of apple cider vinegar. Coconut aminos bring that deep, savory umami punch you'd expect from soy sauce — without any soy in sight — making this a brilliant solution for anyone who's tired of scanning ingredient labels or hunting down specialty substitutes. The pork shoulder gets a turmeric-and-ginger dry rub, a proper sear in coconut oil to lock in flavor, and then eight slow hours in that fragrant liquid until the collagen breaks down and the meat practically falls apart on its own. Scraping up those browned bits from the skillet and pouring them into the slow cooker is a small step that makes a big difference in the final depth of flavor. Once shredded and tossed back into the juices, every strand of pork is coated in something sticky, warming, and a little bit complex. Finish it with scallions and fresh cilantro and you've got a dish that feels restaurant-worthy but required almost no active effort on your part.
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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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