Carrageenan Free Rosemary-Garlic Pulled Pork
Slow-braised and fall-apart tender, this pulled pork is the kind of deeply savory, herb-scented dish that makes the whole house smell incredible for hours. The seasoning blend of turmeric, ginger, and sea salt gives the meat a warm, complex crust before it even hits the oven, and the sear in coconut oil locks in serious flavor. Bone broth, apple cider vinegar, and coconut aminos build a braising liquid that's rich and slightly tangy — no store-bought sauces, no additives, no hidden thickeners to worry about. That matters because carrageenan has a way of sneaking into packaged broths, condiments, and pre-marinated meats, making something as simple as pulled pork unexpectedly tricky to keep clean. Here, every ingredient is straightforward and easy to verify, so you stay in full control from start to finish. Fresh rosemary and thyme steep into the braising liquid throughout the long, low cook, and the shredded pork gets tossed back into those juices so every strand is coated in flavor. Pile it onto a plate with your favorite sides and finish with a scatter of fresh rosemary — it's rustic, satisfying, and completely worth the wait.
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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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