Mushroom Free Rosemary-Garlic Pulled Pork
Slow-braised and fall-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 gives the meat a warm, aromatic crust before it gets seared to a deep golden brown in coconut oil — that step alone builds serious flavor. From there, smashed garlic, onion, fresh rosemary, and thyme go into the pot alongside bone broth, apple cider vinegar, and coconut aminos, creating a braising liquid that's rich, savory, and just a little tangy. The pork shoulder braises low and slow until it hits that magic point where it practically shreds itself. Every ingredient here is straightforward and clean, so there's no need to scan labels or worry about hidden fungi-derived additives that can sneak into sauces and seasonings. Once it's shredded and tossed back into those glossy braising juices, you can pile it onto whatever you like — rice, roasted vegetables, or just straight from the pot with a fork.
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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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