Walnut 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 dish that fills the whole kitchen with an irresistible, herb-forward aroma before it even hits the table. A simple spice rub of turmeric and ginger gives the pork shoulder a warm, golden crust after searing, while smashed garlic, fresh rosemary, and thyme do the heavy lifting in the braising liquid. Coconut aminos and apple cider vinegar add a subtle savory depth that makes the shredded meat taste like it came from a serious barbecue joint — no smoker required. The whole thing braises low and slow in a Dutch oven until the pork is so tender it practically falls apart at the touch of a fork, then gets tossed back into those rich, fragrant juices. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your pot. It's a crowd-pleasing centerpiece that works just as well piled onto a plate on its own as it does tucked into 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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