Shellfish Free Rosemary-Garlic Pulled Pork
Few things hit harder than deeply savory pulled pork that fills the kitchen with the scent of rosemary and garlic for hours. This braise starts with a bone-in pork shoulder rubbed down with sea salt, turmeric, and ginger, then seared until golden before it slow-roasts in a fragrant bath of bone broth, apple cider vinegar, and coconut aminos. The result is fall-apart tender meat that practically shreds itself, soaked through with every bit of those braising juices. Coconut oil stands in for butter and the ingredient list stays completely free of any ocean-sourced additions, so there's no need to scrutinize a label or worry about hidden shellfish derivatives sneaking into your sauce. Fresh rosemary and thyme do the heavy lifting on flavor, making this feel far more complex than the handful of steps involved. Toss the shredded pork back into the pot with the cooking liquid and it becomes impossibly juicy — perfect piled onto whatever you're serving alongside it.
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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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