Brazil Nut Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this rosemary-garlic pulled pork is the kind of deeply satisfying centerpiece that makes a whole kitchen smell incredible. A bone-in pork shoulder gets rubbed with sea salt, turmeric, and ginger before being seared hard in coconut oil — that golden crust is where so much of the flavor lives. From there, smashed garlic, sweet onion, fresh rosemary and thyme, apple cider vinegar, and bone broth create a braising liquid that slowly transforms the meat into something rich, herby, and almost impossibly juicy. Coconut aminos add a subtle savory depth without any soy, making the whole ingredient list refreshingly clean and free from the hidden extras that can sneak into store-bought versions. After four-plus hours in the oven, the pork shreds effortlessly and gets tossed right back into those concentrated braising juices so every bite is coated in flavor. Whether you pile it over rice, stuff it into lettuce wraps, or eat it straight from the pot, this is low-effort cooking with a seriously high-reward payoff.
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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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