Gut Friendly Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that also happens to be genuinely nourishing. The braising liquid is built on bone broth and apple cider vinegar — two ingredients celebrated for supporting a happy gut — while coconut aminos keep things soy-free and easy to digest. Turmeric and ginger in the spice rub add a warm, earthy depth and bring their own well-known anti-inflammatory credentials to the table. Searing the pork shoulder first in coconut oil locks in a gorgeous crust, and then the long, low braise in the Dutch oven does all the heavy lifting, coaxing the meat into silky, shreddable perfection. Fresh rosemary and thyme perfume the whole pot as it cooks, so your kitchen smells absolutely incredible for hours. Once it's done, the shredded pork gets tossed back into those rich, herb-laced braising juices so every bite is deeply flavorful and moist. It's the kind of recipe you'll want to make on a Sunday and eat all week long.
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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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