Mustard 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 for hours. The pork shoulder gets rubbed with sea salt, turmeric, and ginger before being seared to a deep golden crust, then braised low and slow in a fragrant bath of bone broth, apple cider vinegar, coconut aminos, fresh rosemary, and thyme. That combination of aromatics and gentle acid does serious work — the meat becomes impossibly juicy and shreds effortlessly, soaking up every bit of those rich braising juices. For anyone navigating condiment-heavy barbecue recipes, this one is a genuine find, since the bold, savory flavor comes entirely from herbs, garlic, and pantry staples rather than any sauce or seasoning blend that might sneak in unwanted ingredients. Coconut aminos add a subtle umami depth that ties everything together without any of the label-reading stress. Finish it with a scatter of fresh rosemary and serve it however you like — over rice, tucked into lettuce wraps, or piled high on its own.
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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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