Xanthan Gum Free Rosemary-Garlic Pulled Pork
Slow-braised and falling-apart tender, this pulled pork is the kind of deeply savory, herb-scented dish that makes the whole house smell incredible for hours. A spice rub of turmeric and ginger gives the pork shoulder a warm, golden crust before it gets seared in coconut oil and nestled into a braising liquid built from bone broth, apple cider vinegar, and coconut aminos — every ingredient straightforwardly clean and free of gums or stabilizers. That matters more than you might think, because plenty of store-bought sauces and seasoning blends sneak in thickeners that have no business being in a simple braise. Here, the braising liquid reduces naturally and coats every strand of shredded pork with rich, glossy flavor on its own. Fresh rosemary and thyme do the heavy lifting aromatically, and the long, low oven braise — four-plus hours at 325°F — is what transforms a tough bone-in shoulder into something you can pull apart with two forks without any effort at all. Tossed back into those concentrated juices and finished with a scatter of fresh rosemary, it's the kind of recipe that works just as well piled onto a baked potato as it does straight from the pot.
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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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