Carrageenan Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork is one of those deeply satisfying meals that practically makes itself, and this crockpot version delivers serious flavor without any of the processed additives that sneak into so many store-bought sauces and broths. Carrageenan ā a common thickener found in canned coconut products, some broths, and packaged condiments ā is easy to accidentally consume when you're not cooking from scratch, which is exactly why a recipe like this one is worth having in your rotation. Every ingredient here is whole and straightforward: a pork shoulder rubbed with turmeric, ginger, Ceylon cinnamon, thyme, and oregano, then seared in coconut oil before a long, low slow cook in bone broth, coconut aminos, apple cider vinegar, and a touch of honey. That sear step is what separates good pulled pork from great pulled pork ā deep browning on all sides builds a savory crust that infuses the braising liquid with incredible depth over those eight hours. By the time the pork hits 195Ā°F, the collagen has fully broken down and the meat shreds into tender, juice-soaked strands with almost no effort. Stirring the pulled pork back into the skimmed cooking juices keeps every bite moist and packed with that warm, aromatic flavor. Finish with a scatter of fresh parsley if you like a little brightness, and dinner is done.
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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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