Low Sugar Rosemary-Garlic Pulled Pork
Pulled pork is one of those dishes that usually hides a surprising amount of sweetness — bottled sauces and store-bought rubs are notorious for loading in brown sugar, honey, or corn syrup. This version skips all of that entirely, letting bold, savory flavors do the heavy lifting instead. The pork shoulder gets a rub of turmeric, ginger, and sea salt before being seared in coconut oil until deeply golden, building a rich, caramelized crust without a single gram of added sugar. Coconut aminos and apple cider vinegar bring a subtle tang and depth to the braising liquid, while fresh rosemary and thyme perfume the whole pot as it slow-braises in the oven. After four-plus hours at low heat, the meat becomes fall-apart tender and soaks up every bit of those herby, savory juices. It's the kind of dish that tastes like it took serious effort — because it did — but the hands-on time is minimal once it's in the oven. Pile it high on whatever you're serving and finish with a scatter of fresh rosemary for a little extra fragrance.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 ½ lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
- 6 cloves garlic, smashed and peeled
- 1 medium yellow onion, roughly chopped
- 4 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tbsp apple cider vinegar
- 1 ½ cups bone broth
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust.
For serving
- 1 tbsp fresh rosemary leaves, finely chopped, for serving (optional)
Instructions
- 1
Heat the oven to 325°F (165°C). Pat the pork shoulder completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture all over the pork, pressing it into any crevices.
- 2
Melt the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder fat-side down and sear, undisturbed, for 4–5 minutes until deep golden brown. Turn and sear the remaining sides for 2–3 minutes each, until browned all over. Transfer the pork to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!