Xanthan Gum Free Crockpot Coconut Pulled Pork

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

4.5

(27)

Xanthan Gum Free Crockpot Coconut Pulled Pork

Slow-cooked pulled pork doesn't need any thickeners or stabilizers to turn out deeply flavorful and fall-apart tender — and this crockpot version proves exactly that. The pork shoulder gets a fragrant rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano before it's seared in coconut oil to build a serious crust, then left to braise low and slow in a braising liquid of bone broth, apple cider vinegar, coconut aminos, and honey. No gums, no fillers, no shortcuts — just real ingredients doing all the heavy lifting. By the time it hits 195°F, the collagen has fully broken down and the meat shreds effortlessly with two forks, soaking up every drop of those savory-sweet juices. It's the kind of dish that makes the whole house smell incredible for hours. Serve it over rice, tucked into lettuce wraps, or straight from the slow cooker with a scatter of fresh parsley — however you plate it, this one disappears fast.

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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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