Beef Free Crockpot Coconut Pulled Pork

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

4.5

(27)

Slow-cooked pork shoulder doesn't need much convincing, but this version takes things to a genuinely exciting place. A fragrant dry rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano gets pressed into the meat before it's seared in coconut oil until deeply golden — that step alone builds a layer of flavor you'll taste in every bite. The braising liquid brings together bone broth, apple cider vinegar, coconut aminos, and a touch of honey, creating a savory-sweet base that slowly transforms into the most incredible shredding juices over eight hours on low. When the pork hits 195°F, the collagen has fully broken down and the meat practically falls apart under two forks. Stirring the shredded pork back into the skimmed cooking liquid means every strand gets coated in that glossy, aromatic sauce. It's the kind of hands-off weeknight (or weekend) project that rewards patience with a deeply satisfying result — no beef, no shortcuts, just genuinely good pork.

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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

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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