Almond Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying centerpiece that makes a whole kitchen smell incredible. A rub of turmeric, ginger, and sea salt gives the pork shoulder a warm, complex crust before it gets seared in coconut oil until golden brown on every side. From there, smashed garlic, onion, fresh rosemary, and thyme go into the Dutch oven alongside bone broth, apple cider vinegar, and coconut aminos — building a braising liquid that's rich, herby, and just a little tangy. The whole pot goes low and slow in the oven for several hours until the meat shreds effortlessly and soaks up every drop of those savory juices. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Whether you pile it over rice, tuck it into lettuce wraps, or eat it straight from the pot, this is the kind of recipe that earns a permanent spot in your rotation.
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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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