Mediterranean Diet Friendly Rosemary-Garlic Pulled Pork

Total time5 hr 20 min

Prep time20 min

Cook time30 min

Mediterranean Diet Friendly Rosemary-Garlic Pulled Pork

This slow-braised pork shoulder is rubbed with turmeric and ginger, seared until deep golden, then simmered for hours with smashed garlic, onion, rosemary, and thyme until it falls apart at the touch of a fork. The braising liquid, brightened with a splash of apple cider vinegar and savory bone broth, soaks back into the meat as it's shredded, keeping every bite juicy and deeply flavorful. Fresh rosemary scattered over the top right before serving adds a fragrant, herbaceous finish that ties the whole dish together. It's the kind of low-and-slow cooking that turns a handful of humble ingredients into something rich and satisfying, perfect piled onto a plate with roasted vegetables or a big green salad. This one fits neatly into a Mediterranean-style spread, leaning on herbs, garlic, and slow-cooked technique rather than heavy sauces or shortcuts. Make it once and it'll earn a permanent spot in your dinner rotation.

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Ingredients

6 servings

3 ½ lb bone-in pork shoulder (boston butt)
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.

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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