Lupin Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that makes the whole house smell incredible. A rub of turmeric, ginger, and sea salt goes on first, then the shoulder gets a proper sear in coconut oil before a long, low braise in bone broth, apple cider vinegar, and coconut aminos — building layers of savory, aromatic flavor without a single grain or legume-derived ingredient in sight. Lupin flour has quietly crept into a surprising number of spice blends, sauces, and condiments, so keeping the ingredient list this clean and straightforward is genuinely reassuring. Fresh rosemary and thyme do the heavy lifting on the herb front, and the braising liquid gets stirred back through the shredded meat so every bite is juicy and well-seasoned. The Dutch oven does most of the work once it goes into the oven, making this an ideal recipe for a lazy weekend afternoon. Pile it over rice, tuck it into lettuce wraps, or just eat it straight from the pot — no one will judge you.
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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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