Artificial Flavors Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork is one of those deeply satisfying meals that feels like it took serious effort ā but your crockpot does almost all the work. The magic here comes from a bold spice rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano that builds real, layered flavor without relying on anything synthetic or processed. Coconut aminos and apple cider vinegar bring a savory-tangy depth to the braising liquid, while a touch of honey rounds everything out beautifully. Searing the pork shoulder first in coconut oil locks in color and richness before it slow-cooks for eight hours into something impossibly tender and shreddable. Every ingredient is straightforward and whole, so you never have to second-guess what's actually in your dinner. Stirred back into its own juices before serving, the pork stays incredibly moist and flavorful ā finish it with a scatter of fresh parsley and you've got a crowd-pleasing centerpiece that's as clean as it is delicious.
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Learn more āIngredients
6 servings
- 3 lb boneless pork shoulder (boston butt), trimmed of excess fat
- 1 Ā½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- Ā½ 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
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 2ā3 minutes, until deeply browned on all sides, about 10ā12 minutes total. Transfer the pork to the slow cooker insert.
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