Almond Free Apple Cider Pulled Pork with Sage
Pulled pork gets a serious upgrade here, braised low and slow in unfiltered apple cider and bone broth until it practically falls apart on its own. The rub of turmeric, ginger, and Ceylon cinnamon gives the meat a warm, aromatic depth that plays beautifully against the tangy sweetness of the cider and apple cider vinegar. Fresh sage and thyme steep into the braising liquid the whole time, and once the pork is shredded, that liquid gets reduced down into a glossy, flavor-packed sauce that coats every strand. Coconut aminos and a touch of honey round out the savory-sweet balance without any soy or refined sugar. Every single ingredient here is straightforwardly tree-nut-free, so there's no label-scanning or substitution stress — just a Dutch oven and a little patience. The result is deeply satisfying comfort food that works just as well piled onto a bun as it does served over roasted vegetables or cauliflower rice.
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Learn more →Ingredients
6 servings
- 3 lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 1 cup unfiltered apple cider (not hard cider)
- 1 cup bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tbsp honey
- 8 fresh sage leaves
- 2 sprigs fresh thyme
For serving
- 2 tbsp fresh sage, thinly sliced, for serving (optional)
Instructions
- 1
Pat the pork shoulder completely dry with paper towels. In a small bowl, stir together the salt, turmeric, ginger, and Ceylon cinnamon. Rub the spice mixture all over the pork, pressing it into the surface.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning with tongs every 3–4 minutes, until deeply browned on all sides, about 12–15 minutes total. Transfer the pork to a plate.
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