Hazelnut 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 house smell incredible. A dry rub of turmeric and ginger gives the meat a warm, earthy backbone before it even hits the pan, and a hard sear in coconut oil builds that irresistible golden crust. From there, smashed garlic, sweet onion, fresh rosemary, and thyme go into the Dutch oven alongside bone broth, apple cider vinegar, and coconut aminos — a braising liquid that's rich, aromatic, and completely free of any nut-derived ingredients. Tree nut cross-contact is a real concern with many spice blends and store-bought sauces, but every component here is straightforward and easy to verify. After four-plus hours in a low oven, the pork shreds effortlessly and gets tossed back into all those savory juices so every strand is coated in flavor. A finishing scatter of fresh rosemary makes it feel just a little fancy without any extra effort. Pile it onto plates as-is or serve it however your crowd likes — this one disappears fast.
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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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