High Fructose Corn Syrup Free Rosemary-Garlic Pulled Pork
Pulled pork is one of those crowd-pleasing dishes that often hides a surprising amount of sweeteners in the sauce or seasoning blend — but this version keeps things completely clean. The braising liquid gets its depth from bone broth, apple cider vinegar, and coconut aminos, delivering a savory, slightly tangy richness without a drop of corn syrup or processed sweetener in sight. A rub of turmeric, ginger, and sea salt gives the pork shoulder a beautifully spiced crust before it ever hits the pot, and a long, slow braise at 325°F does the rest of the work for you. Fresh rosemary and thyme perfume the whole dish as it cooks low and slow, so by the time you pull it from the oven, your kitchen smells absolutely incredible. The shredded meat gets tossed back into those aromatic braising juices, so every forkful is tender, juicy, and packed with flavor. It's the kind of deeply satisfying comfort food that proves you don't need shortcuts or additives to make something truly memorable.
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!