Nitrate & Nitrite Free Crockpot Coconut Pulled Pork

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

4.5

(27)

Nitrate & Nitrite Free Crockpot Coconut Pulled Pork

Slow-cooked pulled pork is one of those deeply satisfying meals that feels like it took serious effort — but your crockpot does almost all the work. The pork shoulder gets rubbed down with a warm, aromatic blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano before a quick sear locks in a gorgeous crust, so the flavor is layered and complex right from the start. Coconut aminos stand in for soy sauce, delivering that savory depth without any of the additives or preservatives that sneak into conventional condiments and cured meats. Bone broth and apple cider vinegar keep everything moist and tangy as the pork slowly breaks down over eight hours, reaching that magic temperature where collagen melts and the meat practically falls apart on its own. The result is juicy, pull-apart pork coated in its own rich, naturally sweetened cooking juices — no cured shortcuts, no questionable ingredients, just clean whole-food flavor. It's the kind of recipe that makes it easy to skip the deli counter entirely and still feel like you're eating something truly indulgent.

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!