Turkey 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 kitchen smell incredible. A rub of turmeric, ginger, and sea salt gives the meat a warm, aromatic crust before it gets seared in coconut oil until golden brown on every side. From there, smashed garlic, onion, fresh rosemary, and thyme join a braising liquid of bone broth, apple cider vinegar, and coconut aminos — building layers of savory, herby flavor that only get better over hours in the oven. The long, low braise does all the heavy lifting, breaking down the pork shoulder until it shreds effortlessly and soaks up every drop of those rich pan juices. Every ingredient here is straightforward and naturally free from poultry, so there's no need to scrutinize labels or swap anything out — it just works as written. Whether you pile it onto a plate with roasted vegetables or tuck it into lettuce wraps, this is the kind of recipe that earns a permanent spot in your rotation.
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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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