Candida Diet Friendly Rosemary-Garlic Pulled Pork
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can feel off-limits when you're navigating a sugar-free, anti-inflammatory way of eating — but this version is built entirely around ingredients that fit the bill. A fragrant dry rub of turmeric and ginger coats a bone-in pork shoulder before it gets seared in coconut oil until deeply golden, locking in rich, savory flavor from the very start. The braising liquid is where things get really good: bone broth, apple cider vinegar, coconut aminos, and a bundle of fresh rosemary and thyme slowly transform the meat into something impossibly tender and aromatic. Every ingredient here is intentional — no added sugars, no conventional soy sauce, no shortcuts that would sneak in problematic elements. After four-plus hours in a low oven, the pork shreds effortlessly and soaks up all those herby, garlicky juices. It's the kind of meal that makes the whole house smell incredible and proves that eating to support your gut doesn't mean sacrificing depth or comfort.
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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
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses less than a teaspoon per serving, which is likely fine.
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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