Capsaicin Free Crockpot Coconut Pulled Pork
Pulled pork is one of those deeply satisfying comfort foods that can feel off-limits when you're avoiding anything that brings the heat ā most versions lean hard on chili powder, cayenne, or smoky hot sauces. This slow cooker version skips all of that without sacrificing an ounce of flavor. Instead, a fragrant blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano builds a warm, complex crust on the pork before it ever hits the slow cooker. A quick sear in coconut oil locks in that color and depth, and then bone broth, apple cider vinegar, coconut aminos, and a touch of honey do the heavy lifting over eight hours of low, slow cooking. The result is fork-tender, pull-apart pork that's rich and savory with just a hint of sweetness ā no burn, no tingle, just pure comfort. Stirring the shredded meat back into the braising juices keeps every bite incredibly moist and flavorful. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes.
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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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