Paleo Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that happens to check every ancestral-eating box without trying too hard. A dry rub of sea salt, turmeric, and ginger gives the pork shoulder a gorgeous crust during the initial sear, while smashed garlic, fresh rosemary, and thyme perfume the entire braise. Coconut aminos stand in for soy sauce, delivering that savory depth without any grain or legume ingredients sneaking into the pot. Bone broth and apple cider vinegar round out the braising liquid, keeping everything rich, tangy, and completely in line with whole-food principles. The Dutch oven does the heavy lifting in a low oven for several hours, so the meat becomes impossibly shreddable and soaks up every drop of those herb-laced juices. It's the kind of recipe that makes your kitchen smell incredible all afternoon and rewards very little active effort with a genuinely impressive result. Pile it over roasted vegetables or eat it straight from the pot — either way, it 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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