Paraben Free Rosemary-Garlic Pulled Pork
Slow-braised and fall-apart tender, this pulled pork is the kind of deeply satisfying comfort food that earns a permanent spot in your rotation. The pork shoulder gets rubbed with sea salt, turmeric, and ginger before being seared in coconut oil until golden, building a rich, caramelized crust that sets the flavor foundation for everything that follows. Smashed garlic, chopped onion, fresh rosemary, and thyme go into the pot alongside bone broth, apple cider vinegar, and coconut aminos — a braising liquid that's as clean and straightforward as it gets. Every single ingredient here is whole-food and recognizable, which matters a lot when you're navigating formulations and additives that tend to sneak into sauces, marinades, and store-bought seasonings. After a long, low braise, the meat shreds effortlessly and gets tossed back into those savory juices so every strand is coated and flavorful. A finishing scatter of fresh rosemary adds a bright, herby lift that makes the whole dish feel a little special. Pile it over rice, stuff it into lettuce wraps, or eat it straight from the pot — no judgment here.
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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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