Nitrate & Nitrite Free Rosemary-Garlic Pulled Pork
Pulled pork is one of those deeply satisfying dishes that usually comes loaded with cured meats, smoky processed seasonings, or store-bought sauces that sneak in unwanted preservatives. This version keeps everything clean and whole, relying on a pork shoulder, fresh aromatics, and a braising liquid built from bone broth, apple cider vinegar, and coconut aminos for that savory depth. The rub of sea salt, turmeric, and ginger gives the meat a gorgeous crust before it ever hits the oven, and the long, slow braise in a Dutch oven does the rest of the heavy lifting. Fresh rosemary and thyme perfume the entire pot as it cooks, so the flavor is anything but plain. Once the pork hits that fork-tender sweet spot and gets shredded back into those rich braising juices, you have something genuinely crave-worthy on your hands. It's the kind of recipe that makes a big batch feel effortless, and every ingredient on the list is exactly what it says it is — no hidden additives, no guesswork.
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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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