Capsaicin Free Rosemary-Garlic Pulled Pork
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can be surprisingly tricky to navigate when hot peppers and chili-based rubs are practically a genre requirement. This version skips every bit of that heat without sacrificing any of the richness or complexity you'd expect from a long, slow braise. The pork shoulder gets a golden sear in coconut oil before being nestled into a fragrant bath of bone broth, apple cider vinegar, coconut aminos, smashed garlic, and fresh rosemary and thyme — layers of savory, herby depth that build beautifully over hours in the oven. Turmeric and ginger in the spice rub add warmth and earthiness without a single hint of capsaicin, making every bite genuinely flavorful rather than just "safe by omission." After braising low and slow until the meat is fall-apart tender, you shred it right back into those gorgeous pan juices so nothing goes to waste. A final scatter of fresh rosemary keeps things bright and aromatic on the plate. Whether you're piling it onto a bun, spooning it over rice, or eating it straight from the pot, this is the kind of recipe that makes the whole house smell incredible.
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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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