Sesame 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 house smell incredible. A rub of turmeric, ginger, and sea salt builds a warm, aromatic crust before the pork even hits the pot, and a long braise in bone broth with rosemary, thyme, garlic, and a splash of apple cider vinegar does the rest of the heavy lifting. Coconut aminos stand in for soy sauce here, adding that savory depth without any sesame-derived ingredients sneaking in — a common sticking point with pulled pork recipes that lean on bottled sauces or marinades. Everything goes into a Dutch oven and into the oven, so the hands-on effort is minimal while the results are anything but. Once the pork hits that fork-tender sweet spot, it shreds effortlessly and gets tossed right back into those rich braising juices so every strand stays juicy and flavorful. A final scatter of fresh rosemary keeps things bright and fragrant at the finish. Whether you pile it onto a plate, tuck it into lettuce wraps, or serve it alongside roasted vegetables, this is a recipe worth making on repeat.
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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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