Macadamia Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply savory, herb-forward dish that makes the whole house smell incredible for hours. A bone-in pork shoulder gets rubbed with sea salt, turmeric, and ginger before being seared in coconut oil until golden brown on all sides — that crust is where a lot of the flavor lives. From there, it braises low and slow in a fragrant bath of bone broth, apple cider vinegar, coconut aminos, fresh rosemary, and thyme until the meat practically shreds itself. The braising liquid gets tossed right back into the pulled pork at the end, so every bite is juicy and packed with flavor. Because the ingredient list is built entirely around whole, unprocessed pantry staples and fresh aromatics, there's no need to scrutinize labels for hidden nut-based oils or fillers — everything here is exactly what it says it is. It's a genuinely crowd-pleasing centerpiece that works just as well piled onto a plate as it does tucked into whatever you're serving alongside 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!