Eggless Rosemary-Garlic Pulled Pork

Total time5 hr 20 min

Prep time20 min

Cook time30 min

4.8

(16)

Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that happens to be naturally free of eggs at every single step — no binders, no coatings, nothing to second-guess. What makes this version especially craveable is the layering of flavor: a turmeric-and-ginger spice rub, a hard sear in coconut oil, and then a long, slow braise with fresh rosemary, thyme, garlic, and bone broth that fills your kitchen with an almost ridiculous amount of fragrance. The apple cider vinegar and coconut aminos add a subtle tang and depth to the braising liquid, which the shredded pork soaks back up at the end for maximum juiciness. Searing the shoulder fat-side down first builds a golden crust that keeps the meat from turning bland during those four-plus hours in the oven. Once it hits 195°F and practically falls apart at the touch of a fork, you know you've nailed it. Pile it onto rice, stuff it into lettuce wraps, or serve it straight from the Dutch oven with a scatter of fresh rosemary — however you go, this one is a keeper.

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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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