Beef Free Rosemary-Garlic Pulled Pork
Pulled pork doesn't need to be complicated to be deeply satisfying, and this slow-braised version proves it. A fragrant spice rub of turmeric and ginger goes on first, then the shoulder gets a proper sear in coconut oil until it's golden and caramelized on every side — that step alone builds serious flavor. Smashed garlic, chopped onion, fresh rosemary, and thyme go into the pot alongside apple cider vinegar, bone broth, and coconut aminos, creating a braising liquid that's savory, herby, and just a little tangy. After a long, low oven braise, the meat shreds effortlessly and gets tossed back into those rich juices so every strand is coated and flavorful. The whole dish is built entirely around pork, so there's no need to think twice about beef-derived ingredients sneaking in — even the broth and coconut aminos keep things clean and straightforward. A final scatter of fresh rosemary over the top makes it look as good as it tastes. Pile it onto whatever you like — it's the kind of recipe that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!