Chestnut Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying centerpiece that makes a whole kitchen smell incredible. A rub of turmeric and ginger gives the pork shoulder a warm, earthy crust before it gets seared in coconut oil until golden brown on every side — that step alone builds serious flavor. Fresh rosemary, thyme, smashed garlic, and a splash of apple cider vinegar go into the braising liquid alongside bone broth and coconut aminos, creating a savory, aromatic bath that the meat slowly drinks up over four-plus hours in the oven. The result is pork that shreds effortlessly and gets tossed right back into those concentrated juices, so every strand is coated and juicy. Every single ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. It's endlessly versatile too: pile it over rice, stuff it into lettuce wraps, or serve it straight from the Dutch oven with a scatter of fresh rosemary on top.
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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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