Cinnamon Free Rosemary-Garlic Pulled Pork
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can sometimes hide a surprising number of spice-blend shortcuts — many of which sneak in cinnamon. This version keeps things clean and bold, leaning on fresh rosemary, thyme, smashed garlic, and a warm hit of turmeric and ginger to build serious depth without any of the warm-sweet spice notes you're avoiding. The pork shoulder gets a proper sear in coconut oil before a long, slow braise in bone broth, coconut aminos, and apple cider vinegar — and that low-and-slow time in the oven is what transforms it into something impossibly tender and shreddable. Every bit of flavor here comes from real, whole ingredients you can actually see and verify. The braising liquid doubles as a built-in sauce, so when you toss the shredded meat back into the pot, it soaks up all those savory, herby juices and gets even better. It's the kind of recipe that fills your kitchen with an aroma that makes everyone wander in asking when dinner is ready. Serve it straight from the pot and let the fresh rosemary finish do the rest.
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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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