Pregnancy Friendly Rosemary-Garlic Pulled Pork
Slow-braised and deeply savory, this pulled pork is the kind of comfort food that feels genuinely nourishing rather than just indulgent. The pork shoulder is rubbed with turmeric and ginger before getting a proper sear, building layers of flavor that carry through the entire braise. Bone broth forms the base of the braising liquid, adding richness and a boost of collagen that makes every bite feel satisfying and wholesome. Garlic, rosemary, and thyme fill the kitchen with an aroma that makes the four-hour wait almost unbearable in the best possible way. Coconut aminos stand in for soy sauce, keeping the ingredient list clean and free from anything you might want to sidestep right now. The pork is cooked to a safe internal temperature of at least 195°F, so you can shred and serve with total confidence. Tossed back into its own braising juices, the finished meat is juicy, herby, and absolutely worth every minute in the oven.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 ½ lb bone-in pork shoulder (boston butt)
Ingredient noteCook all meat thoroughly when pregnant.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!