Brazil Nut Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork doesn't get much more satisfying than this ā a pork shoulder rubbed down with turmeric, ginger, Ceylon cinnamon, thyme, and oregano, then left to braise low and slow until it practically falls apart on its own. The coconut oil sear at the start builds a deep, caramelized crust that locks in flavor before the crockpot does its long, patient work. Bone broth, apple cider vinegar, coconut aminos, and a touch of honey create a braising liquid that's savory, slightly tangy, and just barely sweet ā and it soaks right back into the shredded meat before serving. Tree nut concerns can make a lot of packaged sauces and spice blends a gamble, but every ingredient here is straightforward and easy to verify, so you stay in full control of what goes into the pot. After eight hours on low, the collagen breaks down completely, giving you that melt-in-your-mouth texture that makes pulled pork worth every minute of the wait. Pile it over rice, tuck it into lettuce wraps, or eat it straight from the slow cooker with a fork ā no judgment. A scatter of fresh parsley at the end adds a bright, herby 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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