Artificial Food Coloring Free Rosemary-Garlic Pulled Pork
Slow-braised pulled pork doesn't need a single drop of artificial dye or synthetic flavoring to look and taste incredible — and this recipe proves it. The gorgeous golden color on the meat comes entirely from ground turmeric and a deep, caramelized sear in coconut oil, giving you that rich, burnished crust without anything artificial in sight. Smashed garlic, fresh rosemary, and thyme steep into the braising liquid alongside bone broth and a splash of apple cider vinegar, building layers of savory, herbaceous flavor that bottled sauces and store-bought seasoning packets simply can't match. Coconut aminos add a subtle depth in place of conventional soy sauce, keeping every ingredient clean and recognizable. After four-plus hours in a low oven, the pork becomes fall-apart tender and gets tossed back into its own braising juices, so nothing goes to waste and every shred is deeply flavorful. It's the kind of dish that fills your kitchen with an aroma so good your family will be hovering before it even comes out of the oven.
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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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