Chicken 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 house smell incredible. A blend of turmeric, ginger, and sea salt gets rubbed into every crevice of a bone-in pork shoulder before it's seared to a deep golden crust in coconut oil — that step alone builds serious flavor. From there, smashed garlic, onion, fresh rosemary, and thyme join a braising liquid of bone broth, apple cider vinegar, and coconut aminos to create something rich, herby, and just a little tangy. The whole pot goes low and slow in the oven for over four hours until the meat shreds effortlessly and soaks up every drop of those savory juices. Because every ingredient here is straightforwardly pork-based and plant-forward in its aromatics, there's no need to scrutinize labels or worry about hidden poultry-derived additives sneaking in. Finish it with a scatter of freshly chopped rosemary and serve it however you like — over rice, tucked into lettuce wraps, or piled high on a plate on its own.
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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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