Emulsifier Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying centerpiece that makes a whole kitchen smell incredible. The rub of turmeric, ginger, and sea salt builds a bold crust during the initial sear, while smashed garlic, fresh rosemary, thyme, and a splash of apple cider vinegar layer in savory, herby complexity as the pork braises low and slow. Coconut aminos stand in for soy sauce and add a subtle umami depth without any of the additives that can sneak into conventional condiments. Coconut oil handles the searing, bone broth forms the braising base, and every single ingredient is clean and straightforward — no hidden emulsifiers, stabilizers, or processed shortcuts anywhere in the pot. The pork gets returned to its own braising juices after shredding, so every strand is glossy, flavorful, and incredibly moist. It's the kind of recipe that rewards patience, and the result is genuinely restaurant-worthy with almost no fuss.
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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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