Seeds Free Rosemary-Garlic Pulled Pork
Pulled pork doesn't get much more satisfying than this — deeply savory, fall-apart tender, and perfumed with fresh rosemary, thyme, and whole smashed garlic cloves. A bone-in pork shoulder gets rubbed down with sea salt, turmeric, and ginger before it's seared hard in coconut oil, building a gorgeous golden crust that pays off in layers of flavor once the braising liquid gets to work. Apple cider vinegar, bone broth, and coconut aminos form the braising base, keeping everything rich and glossy without a single seed-derived ingredient in sight — no mustard, no sesame, no hidden seed oils to second-guess. Many store-bought sauces and spice blends that typically go into pulled pork are loaded with seed-based additives, so cooking from scratch like this gives you full control over every component. After four-plus hours in a low oven, the meat shreds effortlessly and gets tossed right back into those concentrated pan juices, so every strand is coated in something deeply good. It's the kind of dish that fills the whole house with an aroma that makes everyone wander into the kitchen asking when dinner is ready. Pile it onto whatever you're serving and finish with a scatter of fresh rosemary for a little brightness that ties the whole thing together.
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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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