Hazelnut Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork gets a fragrant, tropical twist here, built on a spice rub of turmeric, ginger, and Ceylon cinnamon that perfumes the whole kitchen as it cooks. The pork shoulder is seared first to lock in a deep, caramelized crust before it spends eight hours in the slow cooker, turning impossibly tender and shreddable. Coconut aminos, apple cider vinegar, and a touch of honey create a braising liquid that's savory, tangy, and just barely sweet ā nothing heavy, nothing muddy. Tree nut allergies can make a lot of "tropical" or "Asian-inspired" dishes feel off-limits, but every ingredient here is naturally free of hazelnut and hazelnut-derived products, so you can dig in without second-guessing the label on a sauce bottle. Coconut oil and coconut aminos do all the heavy lifting in terms of richness and umami, and they bring zero nut-allergy risk to the table. The finished pork is juicy enough to pile onto rice, stuff into lettuce wraps, or eat straight from the slow cooker with a fork ā no judgment. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together beautifully.
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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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