Caffeine Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that earns a permanent spot in your rotation. A blend of turmeric, ginger, and sea salt gets rubbed into every crevice of the pork shoulder before it's seared in coconut oil until golden and caramelized — that step alone builds incredible flavor. Fresh rosemary and thyme steep into the braising liquid alongside garlic, onion, apple cider vinegar, bone broth, and coconut aminos, creating a savory, herb-forward sauce that the shredded meat soaks up completely. Everything here is naturally free of coffee, tea, chocolate, and other stimulants, so you can enjoy a rich, indulgent meal without a second thought. The Dutch oven does most of the heavy lifting during the long, low braise, and the result is pork so tender it practically shreds itself. Tossed back into those glossy pan juices and finished with a scatter of fresh rosemary, it's the kind of dish that tastes like it took far more effort than it did.
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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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