Honey Free Rosemary-Garlic Pulled Pork

Total time5 hr 20 min

Prep time20 min

Cook time30 min

4.8

(16)

Slow-braised and deeply savory, this pulled pork is the kind of dish that fills your whole kitchen with an aroma that makes it genuinely hard to wait. The pork shoulder gets rubbed with sea salt, turmeric, and ginger before being seared until golden, building a rich crust that pays off big once the braising liquid does its work. Apple cider vinegar, bone broth, coconut aminos, and a bundle of fresh rosemary and thyme create a braising bath that is earthy, tangy, and complex — no sweeteners needed whatsoever. That last point matters more than you might think, because a lot of pulled pork recipes lean on honey or other sweeteners to round out the flavor, and finding a version that skips them entirely without tasting flat can be a real challenge. Here, the garlic, herbs, and long low-and-slow braise do all that heavy lifting naturally. After four-plus hours in the oven, the meat shreds effortlessly and gets tossed back into those concentrated juices so every strand is coated and glossy. Serve it straight from the pot with a scatter of fresh rosemary and you have a centerpiece meal that feels completely indulgent.

About Fig

Fig 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!