Gelatin Free Rosemary-Garlic Pulled Pork
Pulled pork this fragrant and fall-apart tender is the kind of dish that makes the whole house smell incredible for hours. A rub of turmeric, ginger, and sea salt gives the meat a warm, complex crust before it gets a proper sear in coconut oil, building that deep golden color that makes all the difference. From there, smashed garlic, onion, fresh rosemary, and thyme go into the pot alongside bone broth, apple cider vinegar, and coconut aminos — a braising liquid that's rich and savory without a single ingredient you'd need to second-guess. Every component here is straightforwardly whole-food, so there's no need to hunt labels or worry about hidden additives that sometimes sneak into sauces and seasonings. After a long, slow braise in the oven, the pork shreds effortlessly and gets tossed right back into those concentrated juices, coating every strand with flavor. Serve it as-is, pile it onto a plate with your favorite sides, or finish it with a scatter of fresh rosemary for a little extra herby brightness. It's the kind of low-effort, high-reward recipe that earns a permanent spot in your rotation.
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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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