Yeast Free Rosemary-Garlic Pulled Pork
Slow-braised and fall-apart tender, this pulled pork is the kind of deeply satisfying comfort food that makes the whole house smell incredible. A dry rub of turmeric, ginger, and sea salt goes on first, followed by a hard sear in coconut oil that builds a gorgeous golden crust before the real magic happens in the oven. The braising liquid — bone broth, apple cider vinegar, coconut aminos, and fresh rosemary and thyme — keeps everything moist and infuses the meat with layers of savory, herby flavor over several hours of low-and-slow cooking. Because the recipe relies entirely on whole, unprocessed ingredients, there's no need to scrutinize labels for hidden fermented additives or leavening agents that can sneak into sauces and seasonings. Once the pork hits 195°F and shreds at the touch of a fork, you toss it back into those rich braising juices so every strand is coated and glossy. A scatter of fresh rosemary at the end ties it all together with a bright, aromatic finish. Pile it over rice, tuck it into lettuce wraps, or just eat it straight from the pot — no judgment here.
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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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