Mustard Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork is one of those deeply satisfying meals that fills the whole house with an irresistible aroma, and this crockpot version absolutely delivers. The pork shoulder gets rubbed down with a warm, fragrant blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano before being seared until deeply golden ā that step alone builds serious flavor before the slow cooker even turns on. A braising liquid of bone broth, apple cider vinegar, coconut aminos, and honey keeps everything moist and adds a subtle sweet-savory depth that makes the finished meat incredibly hard to stop eating. After eight hours on low, the collagen breaks down completely and the pork shreds apart with almost no effort at all. For anyone navigating a mustard sensitivity, pulled pork can be a minefield ā many store-bought sauces and spice blends sneak it in, and restaurant versions rarely come with a clear ingredient list. Every component here is straightforward and easy to verify, so you stay in full control from start to finish. The coconut aminos bring that savory, slightly sweet punch you'd normally want from a sauce without any of the usual concerns. Scatter some fresh parsley over the top before serving and you've got a crowd-pleasing centerpiece that works beautifully over rice, tucked into lettuce wraps, or piled onto whatever base suits your table.
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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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