Chicken Free Crockpot Coconut Pulled Pork
Slow-cooked pork shoulder doesn't need much convincing, but this version ā fragrant with turmeric, ginger, Ceylon cinnamon, and herbs ā takes it somewhere genuinely special. The pork gets a deep, caramelized sear in coconut oil before it ever hits the slow cooker, which builds a richness that carries through every shred. A braising liquid of bone broth, apple cider vinegar, coconut aminos, and honey keeps things savory, tangy, and just barely sweet as everything cooks low and slow for eight hours. By the time it's done, the collagen has fully broken down and the meat pulls apart effortlessly, soaking up all those layered juices. This is the kind of recipe that makes your whole kitchen smell incredible and rewards almost zero active effort. A scatter of fresh parsley at the end brightens the whole bowl without complicating a thing.
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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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