Shellfish Free Crockpot Coconut Pulled Pork
Slow-cooked pulled pork doesn't get much more satisfying than this ā a beautifully spiced shoulder braised low and slow until it practically falls apart on its own. The rub layers turmeric, ginger, Ceylon cinnamon, thyme, and oregano for a warm, aromatic depth that goes way beyond your average barbecue situation. Coconut oil, coconut aminos, and a splash of apple cider vinegar keep everything rich and tangy without a drop of anything from the sea, so there's zero concern about hidden shellfish-derived sauces or fermented condiments sneaking in. Searing the pork first in a hot skillet locks in color and flavor before the slow cooker does its long, gentle magic over eight hours. The result is fork-tender meat that shreds effortlessly and soaks up every bit of that garlicky, honey-kissed braising liquid. It's the kind of hands-off dinner that makes the whole house smell incredible and leaves almost nothing to do at the table except pile it high and eat.
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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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