Artificial Flavors Free Rosemary-Garlic Pulled Pork
Pulled pork this deeply flavored doesn't need a single packet of seasoning mix or a bottle of smoke-flavored sauce to get there. Every bit of complexity comes from real ingredients — smashed garlic, fresh rosemary and thyme, a splash of apple cider vinegar, and a long, slow braise in bone broth with coconut aminos. The pork shoulder gets rubbed with sea salt, turmeric, and ginger before it's seared hard in coconut oil, building a golden crust that makes the finished dish taste like it came from a serious kitchen. That initial sear, followed by hours in a covered Dutch oven at low heat, is what transforms a tough cut into something you can pull apart with two forks and barely any effort. Tossing the shredded meat back into the braising juices at the end means every strand is coated in rich, savory liquid that tastes nothing like the artificially flavored versions you'd find in a jar. It's the kind of recipe that makes the whole house smell incredible and delivers on every bit of that promise when you finally sit down to eat.
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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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