One-Pot Coconut Braised Pork Shoulder

Growing up, my grandmother used to slow-cook pork shoulder until it fell apart with just a fork. I wanted to recreate that comforting feeling but with cleaner ingredients and bold coconut flavors. This one-pot wonder transforms an affordable cut of meat into something truly special. The coconut milk keeps the meat incredibly tender while the aromatics create layers of flavor that will have your kitchen smelling like paradise. It’s perfect for meal prep too – the flavors actually get better the next day!

aka The Island Comfort Bowl

Ingredients

• 3 lbs pork shoulder, cut into 2-inch chunks
• 2 tablespoons avocado oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) full-fat coconut milk
• 3 tablespoons coconut aminos
• 2 tablespoons raw honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 2 bay leaves
• Sea salt and black pepper to taste
• 2 cups baby spinach
• ¼ cup fresh cilantro, chopped
• 2 green onions, sliced

Instructions

1. Season and Sear Pork: Pat pork chunks dry and season generously with salt and pepper. Heat avocado oil in a large Dutch oven over medium-high heat. Sear pork pieces in batches until golden brown on all sides, about 8-10 minutes total. Transfer to a plate.
2. Sauté Aromatics: In the same pot, add sliced onion and cook until softened and lightly caramelized, about 5 minutes. Add minced garlic and grated ginger, cooking until fragrant, about 1 minute more.
3. Build the Braising Liquid: Pour in coconut milk, scraping up any browned bits from the bottom of the pot. Stir in coconut aminos, honey, apple cider vinegar, sesame oil, cumin, smoked paprika, red pepper flakes, and bay leaves.
4. Braise the Pork: Return seared pork to the pot along with any accumulated juices. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2-2½ hours, stirring occasionally, until pork is fork-tender and easily shreds.
5. Shred and Finish: Using two forks, shred the pork directly in the pot. Remove bay leaves. Stir in baby spinach until wilted. Taste and adjust seasoning with salt and pepper.
6. Serve: Ladle into bowls and garnish with fresh cilantro and sliced green onions. Serve over cauliflower rice, quinoa, or enjoy on its own.

Tips for Success

• Don’t Rush the Sear: Properly browning the pork adds incredible depth of flavor to the final dish. Don’t overcrowd the pan!
• Low and Slow: Keep the heat low during braising. The liquid should barely bubble – aggressive boiling will make the meat tough.
• Make It Ahead: This dish tastes even better the next day. Store in refrigerator for up to 4 days or freeze for up to 3 months.
• Serving Suggestions: Try over zucchini noodles, sweet potato mash, or wrapped in butter lettuce cups for a lighter option.