Citrus Free Rosemary-Garlic Pulled Pork
Pulled pork this deeply flavored and tender feels like it belongs at a long weekend cookout, but it's completely achievable on a regular weeknight with a Dutch oven and a little patience. The pork shoulder gets rubbed with sea salt, turmeric, and ginger before being seared until golden brown on all sides — that crust is where so much of the flavor lives. From there, it braises low and slow in bone broth, apple cider vinegar, coconut aminos, and a bundle of fresh rosemary and thyme until it practically falls apart at the touch of a fork. Many pulled pork recipes lean on bottled sauces or marinades that can sneak in citrus juice or zest, so building the braising liquid from scratch here means you stay in full control of every ingredient. The apple cider vinegar brings just enough brightness and tang to balance the richness of the pork without any orange or lemon in sight. Once shredded and tossed back into those savory juices, the meat is impossibly moist and fragrant with herbs. Pile it onto rice, stuff it into lettuce wraps, or eat it straight from the pot — no judgment.
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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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