Fructose Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that makes the whole house smell incredible. The rub of turmeric, ginger, and sea salt builds a gorgeous crust during the initial sear, while the long braise in bone broth, apple cider vinegar, and coconut aminos coaxes every bit of flavor out of the pork shoulder. Rosemary and thyme steep into the braising liquid the entire time, so by the time you shred the meat and toss it back into those juices, the result is incredibly aromatic and rich. Managing fructose intake often means scrutinizing sauces and seasonings for hidden sweeteners or high-fructose ingredients — this recipe sidesteps all of that by relying on whole herbs, garlic, and coconut aminos instead of conventional condiments. The coconut oil sear and the slow Dutch oven braise do all the heavy lifting, so the technique is straightforward even if the payoff tastes like something that took real skill. Shred it over rice, tuck it into lettuce wraps, or eat it straight from the pot — no judgment here.
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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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