AIP Friendly Crockpot Coconut Pulled Pork
Slow-cooked pulled pork is one of those deeply satisfying meals that feels indulgent even when every single ingredient is working in your favor. The pork shoulder gets rubbed in a warming blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano before it's seared in coconut oil to build a rich, caramelized crust — that step alone makes the whole kitchen smell incredible. From there, the slow cooker does the heavy lifting for eight hours, braising the meat in bone broth, apple cider vinegar, coconut aminos, and a touch of honey until it's fall-apart tender and soaked through with flavor. The tricky part of pulled pork for anyone following the Autoimmune Protocol is usually the sauce — most store-bought versions are loaded with nightshade-based spices, sugar, and additives that are firmly off the list. This version sidesteps all of that by leaning on compliant pantry staples that still deliver that sweet-savory, slightly tangy depth you expect from great pulled pork. It makes six generous servings, so it's a smart batch-cook option for the week — pile it over cauliflower rice, tuck it into lettuce wraps, or just eat it straight from the slow cooker with a fork. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole dish together.
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Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder (boston butt), trimmed of excess fat
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ground ceylon cinnamon
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, smashed
- 1 cup bone broth (homemade or aip-compliant brand)
- 3 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the salt, turmeric, ginger, Ceylon cinnamon, thyme, and oregano. Pat the pork shoulder dry with paper towels, then rub the spice mixture evenly over all surfaces.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer the pork to the slow cooker insert.
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