Oats Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying centerpiece that makes a whole house smell incredible. A rub of turmeric, ginger, and sea salt gives the meat a warm, earthy crust before it gets seared in coconut oil until golden brown on every side — 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 for a braising liquid that's rich, aromatic, and completely grain-free. Everything about this recipe is naturally free of oats and oat-derived ingredients, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe as written. After four-plus hours in a low oven, the pork shreds effortlessly and gets tossed back into those savory juices until every strand is coated. A finishing scatter of fresh rosemary makes it feel restaurant-worthy with almost zero extra effort. Pile it onto rice, roasted vegetables, or whatever base works for your table — this one disappears fast.
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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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