Dairy Free Rosemary-Garlic Pulled Pork

Total time5 hr 20 min

Prep time20 min

Cook time30 min

4.8

(16)

Slow-braised and deeply savory, this pulled pork is the kind of dish that fills your whole kitchen with an aroma so good people will start hovering before it's even out of the oven. A blend of turmeric, ginger, and sea salt gets rubbed into every crevice of the pork shoulder before it's seared in coconut oil until gorgeously golden, building a flavor foundation that carries through every bite. Fresh rosemary and thyme steep into the braising liquid alongside garlic, onion, bone broth, and a splash of apple cider vinegar, creating a rich, herb-forward sauce that's completely free of butter, cream, or any dairy whatsoever. Coconut aminos add a subtle depth without any soy or dairy-based additives, so the whole braise stays clean and wholesome from start to finish. After hours in the oven, the pork becomes so tender it practically falls apart on its own — you just shred it and toss it back into those incredible juices. It's the kind of low-effort, high-reward cooking that works beautifully for a weekend dinner, meal prep, or feeding a crowd without anyone feeling like they're missing out.

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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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