Black Pepper 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 pork shoulder gets rubbed down with a warm, fragrant blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano before being seared until deeply golden, which builds a rich, caramelized crust that infuses every strand of meat. A braising liquid of bone broth, apple cider vinegar, coconut aminos, and honey keeps things savory, tangy, and just a little sweet as everything slowly breaks down over eight hours. For anyone navigating a no-pepper lifestyle, this recipe is genuinely exciting ā it delivers bold, layered flavor without a single crack of black or white pepper anywhere in the ingredient list. The collagen in the pork shoulder melts into the juices as it cooks low and slow, so when you shred it with two forks, the meat is impossibly tender and practically falls apart on its own. Stirred back into the cooking liquid, it soaks up every bit of that aromatic sauce, making it perfect piled over rice, tucked into lettuce wraps, or served alongside roasted vegetables. A scatter of fresh parsley at the end adds a bright, clean finish that ties the whole dish together beautifully.
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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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