Nutmeg Free Rosemary-Garlic Pulled Pork

Total time5 hr 20 min

Prep time20 min

Cook time30 min

4.8

(16)

Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that makes the whole house smell incredible. The pork shoulder gets rubbed with sea salt, turmeric, and ginger before being seared in coconut oil until golden brown on all sides — that crust is where so much of the flavor lives. From there, it braises low and slow in a fragrant bath of bone broth, apple cider vinegar, coconut aminos, fresh rosemary, and thyme until the meat practically shreds itself. Many pulled pork recipes lean on spice blends that quietly include nutmeg or warm-spice mixes that can be hard to vet, but every single ingredient here is straightforward and easy to verify. The braising liquid gets tossed right back into the shredded meat, keeping every bite juicy and packed with savory, herby depth. Finish it with a scatter of fresh rosemary if you want a little brightness, and you've got a crowd-pleasing centerpiece that works just as well on a weeknight as it does for a weekend gathering.

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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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