Anti Inflammatory Rosemary-Garlic Pulled Pork

Total time5 hr 20 min

Prep time20 min

Cook time30 min

Anti Inflammatory Rosemary-Garlic Pulled Pork

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Ingredients

6 servings

3 ½ lb bone-in pork shoulder (boston butt)
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use 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
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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Ingredients

6 servings

3 ½ lb bone-in pork shoulder (boston butt)
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
See all
Chef's tip
Use 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
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

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.

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!