Pistachio 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 kitchen smell incredible. A rub of turmeric, ginger, and sea salt goes on first, building a savory crust when the shoulder gets seared hard in coconut oil — that golden-brown fond is pure flavor, and it all gets scraped up when the apple cider vinegar hits the pot. Smashed garlic, sweet onion, fresh rosemary, and thyme steep into the bone broth and coconut aminos as everything braises low and slow, creating a braising liquid so good you'll want to toss every last shred of pork back into it. The result is rich, herby, and just a little tangy — nothing like the overly sweet versions you find at the store. Because the ingredient list is built entirely around whole foods and pantry staples, there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from specialty garnishes. It's a naturally clean recipe that just happens to be completely free of tree nut concerns without any substitutions required. Pile it over rice, stuff it into lettuce wraps, or serve it straight from the Dutch oven — it disappears fast either way.
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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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