Artificial Food Coloring Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork is one of those deeply satisfying meals that practically makes itself, and this version leans on a warm, aromatic spice blend ā turmeric, ginger, Ceylon cinnamon, thyme, and oregano ā to build serious flavor without a single drop of dye or synthetic additive. That matters more than you might think, because many store-bought marinades, sauces, and seasoning packets sneak in artificial colorings that have no business being in your dinner. Every ingredient here is straightforward and real: a bone broth braising liquid, coconut aminos for a gentle savory depth, a touch of honey for balance, and apple cider vinegar to brighten the whole thing up. The technique is just as clean as the ingredient list. Searing the pork shoulder in coconut oil before it goes into the slow cooker builds a deep, caramelized crust that pays off in the final flavor, and eight hours on low gives the collagen time to fully break down so the meat shreds into tender, juicy strands with almost no effort. The cooking liquid gets stirred back in at the end, so nothing goes to waste and every bite is coated in those rich, spiced juices. A handful of fresh parsley on top adds a pop of color the natural way. This is the kind of crowd-pleasing, fuss-free recipe that earns a permanent spot in your weeknight rotation.
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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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