Celery Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork gets a seriously fragrant upgrade here, with a spice rub built from turmeric, ginger, Ceylon cinnamon, thyme, and oregano that perfumes the whole house as it cooks low and slow all day. The pork shoulder is seared first to lock in a deep, caramelized crust before it ever hits the crockpot ā that step alone makes a noticeable difference in the final flavor. A braising liquid of bone broth, apple cider vinegar, coconut aminos, and honey keeps everything tender and adds a subtle sweet-savory depth that tastes far more complex than the effort involved. After eight hours, the meat shreds effortlessly and gets stirred back into those rich, glossy juices so every bite is well-coated and satisfying. For anyone navigating a celery-free lifestyle, this recipe is a genuine win ā no celery seed, celery salt, or hidden vegetable blends sneak into the seasoning or the liquid, which is a common pitfall in store-bought rubs and broths. Serve it over rice, tucked into lettuce wraps, or piled onto a baked potato with a scatter of fresh parsley for a little brightness. It's the kind of set-it-and-forget-it meal that earns a permanent spot in the weekly rotation.
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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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