Artificial Flavors Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that often relies on bottled sauces loaded with synthetic flavoring agents, but this version builds every bit of its depth from real, whole ingredients you can actually recognize. Unfiltered apple cider and bone broth form a braising liquid that is naturally sweet, tangy, and rich, while coconut aminos and a spoonful of honey round out the savory-sweet balance without a drop of anything artificial. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the pork a warm, aromatic crust before it ever hits the liquid, and fresh sage leaves steeped into the braise add an earthy, herby note that no flavor packet could replicate. Searing the shoulder in coconut oil first builds a deep, caramelized crust that pays dividends once the braising liquid reduces into a glossy, clinging sauce. After a few hours of low, slow cooking, the meat shreds effortlessly and soaks up every bit of that cider-and-herb-scented liquid. It's the kind of dish that makes the whole kitchen smell incredible and tastes like it took far more effort than it did.
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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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