Dairy Free Crockpot Coconut Pulled Pork

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

4.5

(27)

Slow-cooked pulled pork is already one of the most satisfying things you can make, and this version layers in serious depth with a fragrant spice rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano. The pork shoulder gets seared in coconut oil first, building a rich, caramelized crust before it ever hits the slow cooker — 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 moist and adds a subtle sweet-savory complexity that tastes like it took way more effort than it did. After eight hours on low, the collagen breaks down completely and the meat shreds apart with almost no resistance. Every ingredient here is naturally free of dairy, so there's no need to swap anything out or second-guess a label — it's built that way from the start. Pile it over rice, tuck it into lettuce wraps, or eat it straight from the slow cooker with a fork and zero regrets. A scatter of fresh parsley at the end brightens the whole dish and makes it look like you really have your life together.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

3 lb boneless pork shoulder (boston butt), trimmed of excess fat
1 ½ tsp fine sea salt
1 tsp ground turmeric
1 tsp ground ginger
½ 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 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer the pork to the slow cooker insert.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!