AIP Friendly Rosemary-Garlic Pulled Pork
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can feel off-limits when you're navigating a strict elimination protocol — but this version is built entirely from compliant, whole-food ingredients without sacrificing any of the richness or depth you'd expect. A bone-in pork shoulder gets rubbed down with sea salt, turmeric, and ginger, then seared in coconut oil until it's deeply golden before a long, slow braise in bone broth, coconut aminos, and apple cider vinegar does all the heavy lifting. Fresh rosemary and thyme steep into the braising liquid, perfuming the whole pot with an herby, savory aroma that makes the hours of waiting genuinely difficult. There are no nightshades, no seed-based spices beyond the ginger and turmeric, and no soy — just clean, nourishing ingredients that work together beautifully. When the pork hits that fork-tender sweet spot around 195°F, it shreds into silky, juice-soaked strands that you'll want to pile onto everything. The recipe makes six generous servings, so it's a smart batch-cook option for the week ahead. Leftovers reheat beautifully with a splash of the reserved braising liquid to keep things moist and flavorful.
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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
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.
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