Seeds Free Crockpot Coconut Pulled Pork

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

4.5

(27)

Slow-cooked pulled pork gets a serious flavor upgrade here, built on a fragrant blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano — all completely seed-free and deeply aromatic. The pork shoulder is seared first to lock in a rich, caramelized crust before it spends eight hours in the slow cooker, which means the meat turns fall-apart tender without any fuss. Coconut aminos and a touch of honey bring a subtle sweet-savory depth to the braising liquid, while apple cider vinegar keeps everything bright and balanced. For anyone navigating seed-free eating, this recipe is a genuine win — no mustard seed, no sesame, no hidden seed-based seasonings to second-guess. The shredded pork gets stirred back into its own cooking juices, so every bite is saucy and packed with flavor. Finish it with a handful of fresh parsley and you have a crowd-pleasing centerpiece that works just as well tucked into lettuce wraps as it does piled over rice or roasted vegetables.

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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.

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