Whole 30 Rosemary-Garlic Pulled Pork
Pulled pork is one of those deeply satisfying comfort foods that can feel off-limits once you start reading labels on store-bought versions — most are loaded with sugar, preservatives, or soy-based sauces that quietly derail a reset. This recipe sidesteps all of that with a short, clean ingredient list that still delivers serious depth of flavor. A bone-in pork shoulder gets rubbed with sea salt, turmeric, and ginger before being seared in coconut oil until it's deeply golden, then braised low and slow in bone broth, apple cider vinegar, and coconut aminos alongside fresh rosemary, thyme, and smashed garlic. The result is fall-apart tender meat with braising juices so rich and savory you'll want to spoon them over everything on your plate. Coconut aminos stand in for soy sauce seamlessly here, bringing that subtle umami hit without any of the off-plan ingredients. After a long braise, the pork shreds effortlessly and soaks up every bit of those herby, garlicky juices — no sauce packet required. Serve it over roasted vegetables, cauliflower rice, or just straight from the pot with a scatter of fresh rosemary on top.
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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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