Nightshade Free Rosemary-Garlic Pulled Pork
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can feel off-limits when you're avoiding nightshades — most versions lean heavily on tomato-based sauces or smoky paprika-laced rubs. This one skips all of that without sacrificing a single bit of richness or depth. The pork shoulder gets a golden sear in coconut oil before a long, slow braise in bone broth spiked with apple cider vinegar and coconut aminos, building layers of savory, slightly tangy flavor that are genuinely hard to stop eating. Turmeric and ginger stand in beautifully for the usual spice suspects, giving the meat a warm, aromatic quality that feels anything but plain. Fresh rosemary and thyme perfume the whole pot as it braises low and slow, and by the time the lid comes off, the pork practically falls apart on its own. Tossed back into those glossy, herb-infused braising juices, every shred is tender and deeply flavored from the inside out. It's the kind of recipe that makes a big batch feel like a very good idea.
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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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