Legume 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 kitchen smell incredible. A rub of turmeric, ginger, and sea salt goes on first, building a golden crust when the shoulder gets seared hard in coconut oil before it ever sees the oven. From there, smashed garlic, onion, fresh rosemary, and thyme go into the pot alongside bone broth, apple cider vinegar, and coconut aminos — a braising liquid that's rich, herby, and just a little tangy. After a long, low braise, the pork shreds effortlessly and gets tossed right back into those concentrated juices so every strand is coated in flavor. For anyone navigating a legume-free approach, this recipe is naturally clean — no soy sauce, no bean-based sauces, no hidden fillers, just whole ingredients doing all the heavy lifting. Coconut aminos stand in for soy with a subtle savory depth that works beautifully here without any compromise. Pile it over roasted vegetables, stuff it into lettuce cups, or just eat it straight from the pot — no judgment.
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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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