Barley 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 at the touch of a fork. The rub of turmeric, ginger, and Ceylon cinnamon gives the meat a warm, aromatic depth that plays beautifully against the sweet-tart braising liquid, while fresh sage leaves and thyme bring a herby, almost autumnal character to every bite. Coconut aminos and a spoonful of honey round out the sauce with just enough savory-sweet balance to make you want to lick the spoon. One thing worth knowing about pulled pork recipes is that some sauces and condiments sneak in grain-derived ingredients — this one keeps things clean with whole, straightforward pantry staples that you can easily verify. After the braise, the liquid gets reduced down into a glossy, concentrated sauce that coats every shred of pork in pure flavor. It's the kind of dish that fills your kitchen with an incredible smell for hours and tastes even better than it sounds.
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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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