Citric Acid Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork is one of those deeply satisfying meals that feels like it took serious effort ā but your crockpot does almost all the work. The pork shoulder gets a fragrant rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano before being seared until deeply golden, which builds a rich, caramelized crust that infuses every shred with flavor. Apple cider vinegar steps in as the acidic backbone here, delivering that bright, tangy lift without any citric acid ā a common hidden additive in sauces, broths, and spice blends that can be genuinely hard to avoid in store-bought versions. Coconut aminos and a touch of honey round out the braising liquid with a subtle savory-sweet depth, while bone broth keeps everything luscious and tender through the long, slow cook. After eight hours on low, the collagen breaks down completely and the meat practically falls apart at the touch of a fork. Stirring the shredded pork back into its own juices means every bite is saucy and full of those slow-built aromatics. Finish with a handful of fresh parsley and you've got a crowd-pleasing centerpiece that's as clean and wholesome as it is craveable.
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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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