Breastfeeding Friendly Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying meal that feels like a reward after a long day. The pork shoulder gets rubbed with turmeric and ginger before being seared to a golden crust, then braised low and slow in bone broth with garlic, rosemary, thyme, and a splash of apple cider vinegar — building layers of flavor that make every bite genuinely craveable. Bone broth brings a nourishing richness to the braising liquid, and the coconut aminos add a subtle savory depth without any soy. Turmeric and ginger are both well-regarded for their supportive properties during the postpartum period, making this more than just a delicious dinner. The whole thing comes together in a Dutch oven with minimal hands-on effort — you do the prep, the oven does the work. Shred it right back into those fragrant braising juices and serve it however you like; it's the kind of versatile, protein-packed dish that holds up beautifully for leftovers too.
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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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