Soy Free Rosemary-Garlic Pulled Pork

Total time5 hr 20 min

Prep time20 min

Cook time30 min

4.8

(16)

Slow-braised and falling-apart tender, this pulled pork is the kind of deeply savory, herb-scented dish that makes your whole kitchen smell incredible for hours. The pork shoulder gets rubbed with turmeric, ginger, and sea salt before being seared until golden, building a rich, caramelized crust that pays off big once the braising liquid gets to work. Smashed garlic, fresh rosemary, thyme, and a splash of apple cider vinegar go into the pot alongside bone broth, creating a braising liquid that's complex and aromatic without a single shortcut ingredient. The secret weapon here is coconut aminos — it delivers that deep, savory umami punch you'd normally get from soy sauce, making this a genuinely satisfying option for anyone avoiding soy. After a long, low braise in the oven, the meat shreds effortlessly and gets tossed back into those concentrated juices so every strand is coated in flavor. It's the kind of recipe that rewards patience, and the result is tender, herb-forward pulled pork that works beautifully on its own or piled onto whatever you're serving alongside it.

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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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