Gluten Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that earns a permanent spot in your rotation. A blend of turmeric, ginger, and sea salt gets rubbed into every crevice of the pork shoulder before it's seared until golden, building a rich, caramelized crust that sets the flavor foundation. From there, smashed garlic, onion, fresh rosemary, and thyme go into the Dutch oven alongside bone broth, apple cider vinegar, and coconut aminos — a naturally wheat-free swap that delivers that savory, umami depth without any soy sauce or hidden gluten. Everything braises low and slow until the meat shreds effortlessly and drinks up all those fragrant cooking juices. Because every ingredient here is whole and unprocessed, there's no label-reading anxiety or worrying about sneaky additives — just clean, bold flavor from start to finish. Pile it over rice, stuff it into lettuce wraps, or serve it straight from the pot with a scatter of fresh rosemary on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!