Yeast Free Crockpot Coconut Pulled Pork

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

4.5

(27)

Slow-cooked pulled pork is one of those deeply satisfying meals that feels like it took serious effort — 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 a quick sear locks in a gorgeous crust, and then it braises low and slow in bone broth, apple cider vinegar, coconut aminos, and a touch of honey until it practically falls apart on its own. Skipping yeast entirely is effortless here because the flavor comes from whole spices and real ingredients rather than any fermented or leavened components — no compromises needed. The braising liquid is worth its weight in gold: once you shred the pork and stir it back into those juices, every strand is coated in something rich, tangy, and just a little sweet. Searing the meat first is a step worth taking — that deep browning adds a layer of complexity that makes the finished dish taste like it came from a proper barbecue joint. Serve it over rice, tucked into lettuce wraps, or piled onto a grain bowl with a scatter of fresh parsley on top. It's the kind of recipe that disappears fast and gets requested again immediately.

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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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