Cashew Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork doesn't get much more satisfying than this ā deeply savory, fall-apart tender, and layered with warm spice from turmeric, ginger, and Ceylon cinnamon. The pork shoulder gets a proper sear in coconut oil before it ever touches the slow cooker, which builds a rich, caramelized crust that makes the final shred absolutely irresistible. A braising liquid of bone broth, apple cider vinegar, coconut aminos, and honey keeps everything moist and adds a subtle sweet-tangy depth that soaks right into every strand of meat. For anyone navigating tree nut allergies, this kind of comfort food can feel off-limits when restaurant versions or store-bought sauces sneak in unexpected ingredients ā but every component here is straightforward and easy to verify. Coconut aminos stand in beautifully for soy-based sauces, delivering that umami punch without any of the usual label-reading stress. After eight hours on low, the collagen breaks down completely and the pork shreds with almost no effort, ready to be stirred back into its own juices. Finish with a scatter of fresh parsley and serve it however you like ā over rice, tucked into lettuce wraps, or straight from the slow cooker with a fork.
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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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