Peanut Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork doesn't get much more satisfying than this ā tender, shreddable meat infused with warm spices and a savory-sweet braising liquid that does all the heavy lifting while you go about your day. The rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano gives the pork incredible depth, and searing it first in coconut oil locks in a rich, caramelized crust before it ever hits the slow cooker. Coconut aminos and a touch of honey bring a subtle sweetness to the bone broth base, creating juices so good you'll want to spoon every last drop back over the shredded meat. For anyone navigating peanut allergies, this recipe is naturally free of the usual suspects ā no sauces with hidden ingredients, no shared-facility snack products, just clean, whole-food pantry staples you can trust. The low-and-slow cook time breaks down the collagen in the pork shoulder until it practically falls apart at the touch of a fork, which means you get that restaurant-quality pull without any fuss. Serve it over rice, tucked into lettuce wraps, or piled onto a baked sweet potato for a meal that feels indulgent but comes together almost entirely on its own.
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!