Citric Acid Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this rosemary-garlic pulled pork is the kind of deeply satisfying comfort food that makes the whole house smell incredible for hours. The pork shoulder gets a golden sear in coconut oil before a long, low braise in bone broth, coconut aminos, and a splash of apple cider vinegar — building rich, layered flavor without a single ingredient that would trigger citric acid sensitivity. That's genuinely hard to pull off with a saucy, braised meat dish, since so many store-bought broths, condiments, and marinades sneak in citric acid as a preservative. Here, every component is straightforward and easy to verify, from the smashed garlic and fresh rosemary to the warming turmeric and ginger in the dry rub. After four-plus hours in the oven, the meat shreds effortlessly and gets tossed right back into those savory braising juices so nothing goes to waste. Pile it onto rice, stuff it into a wrap, or just eat it straight from the pot — no one is judging. A final scatter of fresh rosemary keeps things bright and aromatic all the way to the table.
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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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