Red Meat Allergy Friendly Roasted Garlic and Sage Pulled Pork
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 whole head garlic
- 1 tsp olive oil
For the pork
- 4 lb bone-in pork shoulder (boston butt)Chef's tipUse the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 cups bone broth (homemade or aip-compliant brand)
- 3 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tbsp honey
- 10 fresh sage leaves
- 3 sprigs fresh thyme
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or a foil packet, drizzle with 1 tsp olive oil, and roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed. Remove and let cool enough to handle, then squeeze the cloves out of their skins into a small bowl and mash into a rough paste with a fork. Reduce the oven temperature to 325°F (165°C).
- 2
In a small bowl, combine the salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface.
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