MSG Free Rosemary-Garlic Pulled Pork
Pulled pork this fragrant and tender is the kind of dish that makes the whole house smell incredible for hours. The rub of sea salt, turmeric, and ginger gives the meat a warm, earthy crust before it even hits the pot, and a proper sear in coconut oil locks in all that flavor before the long, slow braise does its magic. Smashed garlic, fresh rosemary, thyme, and a splash of apple cider vinegar build a braising liquid that's deeply savory without relying on any packaged seasonings or flavor enhancers — just real, whole ingredients doing the heavy lifting. Coconut aminos step in to add that subtle umami depth you'd normally get from soy sauce, keeping everything clean and free from additives that sneak into so many store-bought sauces and marinades. After four-plus hours in the oven, the pork shreds effortlessly and gets tossed back into those gorgeous braising juices, so every bite is juicy and packed with flavor. A final scatter of fresh rosemary on top makes it look as good as it tastes. Pile it over rice, stuff it into lettuce wraps, or just eat it straight from the pot — no judgment here.
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!