Turkey Free Coconut Aminos & Ginger Pulled Pork
Slow-cooked pork shoulder gets an umami-rich makeover here, braised low and slow in a deeply savory blend of coconut aminos, fresh ginger, garlic, and a touch of honey until it practically falls apart on its own. The coconut aminos do serious heavy lifting in place of conventional soy sauce, delivering that salty, slightly sweet depth without any of the usual label-reading stress. A quick sear in coconut oil before the long braise locks in a gorgeous crust, and the braising liquid — brightened with apple cider vinegar and layered with turmeric — transforms into a glossy, fragrant sauce that coats every shred of meat. After eight hours on low, the collagen breaks down completely, giving you pull-apart pork that's tender, juicy, and packed with flavor from the inside out. Finishing with fresh scallions and cilantro adds a pop of color and brightness that makes the whole dish feel restaurant-worthy. It's the kind of set-it-and-forget-it recipe that rewards patience with something genuinely spectacular on the plate.
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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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