Chestnut Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork doesn't get much more satisfying than this ā a deeply savory, fall-apart shoulder that practically shreds itself after a long, low simmer in the crockpot. The spice rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano builds serious flavor before the meat even hits the heat, and searing it first in coconut oil locks in a gorgeous crust that makes the finished dish taste anything but effortless. Coconut aminos and apple cider vinegar bring a subtle tang and depth to the braising liquid, while a touch of honey rounds everything out without tipping into sweetness. Because every ingredient here is straightforward and whole-food-based, you never have to second-guess what's in the pot ā no mystery sauces, no processed shortcuts, nothing that could sneak in an unwanted allergen. The pork cooks low and slow until the collagen fully breaks down, which is the secret to that melt-in-your-mouth texture you want from great pulled pork. Pile it over rice, tuck it into lettuce wraps, or just 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 makes the whole dish feel a little more special.
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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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