Wheat 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, turmeric, and garlic in every single bite. The secret weapon here is coconut aminos, which delivers that rich, slightly sweet umami punch you'd expect from soy sauce without any wheat in sight. It's a genuinely smart swap that works beautifully in the braising liquid alongside bone broth, apple cider vinegar, and honey, building a glossy, complex sauce as the pork slowly breaks down over eight hours. Searing the shoulder first locks in color and flavor, and scraping those browned bits into the liquid before it goes into the slow cooker means nothing goes to waste. By the time it's done, the collagen has fully melted into the meat, making it effortlessly shreddable and incredibly juicy. Tossed back into its own braising juices and finished with fresh scallions and cilantro, this is the kind of low-effort, high-reward meal that earns a permanent spot in your 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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