Seed Oil Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that earns a permanent spot in your rotation. The seasoning blend of turmeric, ginger, and sea salt gives the meat a warm, earthy crust before it even hits the pot, and the long braise in bone broth, apple cider vinegar, and coconut aminos builds a braising liquid that's rich, savory, and genuinely complex. Coconut oil handles the searing duties here, which means there's no canola, soybean, or vegetable oil anywhere near the pan — a detail that matters a lot when you're trying to keep refined seed oils out of your kitchen. The aromatics — smashed garlic, yellow onion, fresh rosemary, and thyme — do the heavy lifting on flavor, so you end up with pork that tastes like it took real effort even though the oven does most of the work. After four-plus hours of low, slow braising, the shoulder shreds effortlessly and gets tossed right back into those concentrated juices so every strand is coated and glossy. A final scatter of fresh rosemary brightens the whole dish before serving. Whether you pile it over rice, tuck it into lettuce wraps, or eat it straight from the pot, this one is hard to stop eating.
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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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