Pecan 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 centerpiece that makes a whole house smell incredible. A dry rub of turmeric and ginger gives the pork shoulder 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 Dutch oven alongside bone broth, apple cider vinegar, and coconut aminos, creating a braising liquid that's savory, aromatic, and just a little tangy. After a long, low oven braise, the meat shreds effortlessly and gets tossed back into those concentrated juices so every strand is coated and juicy. The ingredient list is refreshingly straightforward — no nuts, no nut-based sauces, no smoky-sweet barbecue blends that can sneak in unexpected additions — just clean, whole-food pantry staples doing all the heavy lifting. Pile it over rice, stuff it into lettuce wraps, or serve it straight from the pot with a scatter of fresh rosemary on top. It's the kind of recipe that earns a permanent spot in your weekend rotation.

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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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