Celery Free Rosemary-Garlic Pulled Pork
Slow-braised and fall-apart tender, this pulled pork is the kind of deeply satisfying centerpiece that makes a whole kitchen smell incredible. A rub of turmeric, ginger, and sea salt goes on first, building a bold, aromatic crust during a proper all-sides sear in coconut oil before the real magic happens in the oven. The braising liquid — bone broth, apple cider vinegar, coconut aminos, and a handful of fresh rosemary and thyme — keeps everything impossibly juicy over four-plus hours of low, slow heat. Once the pork hits 195°F and shreds at the touch of a fork, it gets tossed right back into those concentrated pan juices so every strand is coated in flavor. The ingredient list is naturally free of celery and celery derivatives, so there's no need to audit labels or swap anything out — it just works as written. Serve it piled high on its own, over rice, or tucked into whatever vessel you like best, with a little fresh rosemary scattered on top for a finishing touch that looks as good as it tastes.
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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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