BHA & BHT Free Apple Cider Pulled Pork with Sage
Slow-braised pulled pork doesn't get much more satisfying than this — a bone-in shoulder rubbed with turmeric, ginger, and Ceylon cinnamon, then braised low and slow in unfiltered apple cider, bone broth, and a splash of apple cider vinegar until it practically falls apart on its own. The braising liquid gets reduced into a glossy, lightly sweet-savory sauce that coats every strand of shredded meat, and fresh sage leaves woven through the whole process give it an earthy, aromatic depth that feels genuinely special. For anyone navigating preservative sensitivities, the ingredient list here is refreshingly clean — every component is a whole food or a simple pantry staple with nothing synthetic hiding in the background. Coconut aminos stand in for soy sauce and bring a gentle umami note without the additives that can sneak into conventional condiments. The sear in coconut oil before the long braise is what builds that deep, caramelized crust, so don't rush it — those browned bits scraped up with the cider are pure flavor. This is the kind of recipe that fills your kitchen with the kind of smell that makes everyone wander in asking when dinner is ready.
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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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