Sesame Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork gets a serious upgrade here, layered with warm turmeric, ginger, Ceylon cinnamon, and herbs before it ever hits the crockpot. A quick sear in coconut oil builds a deep, caramelized crust that infuses the braising liquid with rich flavor as the pork slowly breaks down over eight hours. Coconut aminos stand in beautifully for soy-based sauces, delivering that savory, slightly sweet depth without any of the ingredients that can make store-bought marinades and sauces a minefield for sesame-sensitive cooks. Bone broth and apple cider vinegar round out the braising liquid, keeping the meat incredibly juicy and giving the shredded pork a tangy, complex finish. By the time you pull it apart with two forks, the collagen has fully melted into the meat and every strand is coated in those aromatic juices. Scatter a little fresh parsley on top and you have a crowd-pleasing centerpiece that works over rice, tucked into lettuce wraps, or piled onto whatever base you love most.
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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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