Seed Oil Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork is one of those deeply satisfying meals that feels like it took serious effort ā but your crockpot does almost all the work. The pork shoulder gets rubbed down with a warming blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano before being seared in coconut oil to build a rich, caramelized crust that makes the final dish taste anything but simple. Bone broth, apple cider vinegar, coconut aminos, and a touch of honey create a braising liquid that's savory, slightly tangy, and just barely sweet ā and after eight hours on low, the collagen breaks down completely, leaving you with impossibly tender, shreddable meat. Every single fat and flavoring in this recipe comes from whole-food sources, so there's no canola, soybean, or sunflower oil hiding anywhere in the pot. That matters more than people realize with slow-cooker recipes, where store-bought sauces and broths are common shortcuts that quietly sneak in refined oils. Returning the shredded pork to the cooking juices at the end is the move that ties everything together ā every strand gets coated in that deeply flavored liquid. Pile it over rice, stuff it into lettuce wraps, or just eat it straight from the bowl with a scatter of fresh parsley on top.
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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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