Wheat Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that makes the whole house smell incredible for hours. The seasoning blend of turmeric, ginger, and sea salt gives the meat a warm, earthy crust before it even hits the oven, and a hard sear in coconut oil locks in all that flavor from the start. From there, fresh rosemary, thyme, garlic, and a splash of apple cider vinegar do the heavy lifting in the braising liquid, building a rich, herby sauce that the shredded pork gets tossed right back into. Coconut aminos stand in for soy sauce here, adding a subtle savory depth without any wheat or gluten concerns — no label-checking required. The bone broth keeps everything incredibly moist through the long braise, so by the time you pull it from the oven, the meat shreds effortlessly with just two forks. It's endlessly versatile — pile it over rice, stuff it into lettuce wraps, or serve it straight from the pot with whatever sides you love.
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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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