Lactose 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 rub of turmeric, ginger, and sea salt gives the meat a warm, aromatic crust before it gets seared in coconut oil until golden brown on every side. From there, smashed garlic, onion, fresh rosemary, and thyme go into the pot alongside bone broth, apple cider vinegar, and coconut aminos — building a braising liquid that's rich, savory, and completely free of any dairy. Because pulled pork can sometimes sneak in butter-based sauces or cream-enriched gravies, this recipe keeps things clean by leaning on those bold, naturally dairy-free ingredients for all its depth. After several hours in the oven, the pork shreds effortlessly and gets tossed back into its own juices, so every bite is saucy and packed with flavor. A final scatter of fresh rosemary brightens the whole dish and makes it feel just a little fancy without any extra effort. Pile it onto rice, stuff it into wraps, or serve it straight from the Dutch oven — it's a crowd-pleaser no matter how you plate it.
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!