Nutmeg 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 a bold rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano before it's seared until deeply golden ā that step alone builds a layer of flavor that carries through every bite. Coconut aminos, apple cider vinegar, honey, and bone broth create a braising liquid that's savory, slightly tangy, and just a little sweet, all without a trace of warming spices like nutmeg that can sneak into so many spice blends and store-bought sauces. After eight hours on low, the collagen breaks down completely and the meat shreds into tender, juicy strands that soak up every drop of those cooking juices. It's the kind of recipe that practically makes itself ā just set it up in the morning and come home to dinner already done. A scatter of fresh parsley at the end keeps things bright and fresh against all that rich, savory depth.
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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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