Black Pepper Free Rosemary-Garlic Pulled Pork
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can be surprisingly tricky to make when you need to avoid black pepper — it shows up in almost every dry rub and braising liquid out there. This version skips it entirely without sacrificing any depth or complexity. Instead, turmeric and ground ginger bring warmth to the spice rub, while smashed garlic, fresh rosemary, and thyme do the heavy lifting on aroma and flavor as the pork slowly braises in bone broth, coconut aminos, and a splash of apple cider vinegar. The method is low and slow in a Dutch oven, which means the pork shoulder has hours to turn completely fork-tender and soak up all those savory, herbaceous braising juices. Searing the meat first builds a gorgeous golden crust that adds richness to the whole pot. Once it's shredded and tossed back into the liquid, every bite is juicy, fragrant, and full of flavor. A finishing scatter of fresh rosemary makes it feel just a little fancy, though honestly it's the kind of effortless comfort food that disappears fast no matter how you serve it.
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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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