BHA & BHT 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. The rub of sea salt, turmeric, and ginger gives the meat a warm, aromatic crust before it ever hits the pot, and a proper sear in coconut oil locks in that golden, caramelized exterior. From there, smashed garlic, fresh rosemary, thyme, apple cider vinegar, and bone broth do all the heavy lifting during a long, low braise — no shortcuts, no fillers, no preservatives. That last point matters more than it might seem: conventional pulled pork seasonings, sauces, and even store-bought broths are common hiding spots for synthetic antioxidant additives, so building the flavor entirely from whole, recognizable ingredients keeps this completely clean. Coconut aminos add a subtle savory depth in place of anything processed, and the braising liquid gets stirred right back into the shredded meat so nothing goes to waste. The result is juicy, herb-forward pork that tastes like it took serious effort — because it did, even if most of that effort belonged to 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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