Emulsifier Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork is one of those dishes that practically makes itself, and this crockpot version delivers deeply tender, shreddable meat with a warmly spiced, slightly tangy finish. The rub ā turmeric, ginger, Ceylon cinnamon, thyme, and oregano ā builds real complexity before the pork even hits the heat, and a quick sear in coconut oil locks in a gorgeous crust that pays off in flavor all the way through the long cook. For anyone navigating emulsifier-free eating, this recipe is a genuine win because every single ingredient is whole and straightforward ā no store-bought sauces, no processed condiments, nothing hiding a lecithin or polysorbate on the label. Coconut aminos and apple cider vinegar bring that savory-tangy backbone you'd expect from a great pulled pork without any of the additives lurking in conventional barbecue sauces. The bone broth and cooking juices meld into a rich, glossy liquid that gets stirred back through the shredded meat at the end, keeping every bite moist and flavorful. Serve it over rice, tucked into lettuce wraps, or piled onto whatever base works for your table ā a scatter of fresh parsley on top makes it look like you put in way more effort than you did.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!