Black Pepper Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying dishes that can feel off-limits when you're avoiding black pepper, since most rubs and braising liquids lean on it heavily. This version builds its warmth and complexity from turmeric, ginger, and Ceylon cinnamon instead — a trio that delivers genuine depth without a single peppercorn in sight. The pork shoulder gets a proper sear in coconut oil before a long, slow braise in unfiltered apple cider and bone broth, which means the meat turns impossibly tender and soaks up every bit of that sweet, tangy, herb-laced liquid. Fresh sage and thyme do the aromatic heavy lifting, and the braising liquid gets reduced down into a glossy, concentrated sauce that coats every shred of pork beautifully. The result is rich, fall-apart meat with a flavor profile that feels both rustic and a little unexpected — earthy, slightly sweet, and fragrant in the best way. It's the kind of low-effort, high-reward braise that makes the whole kitchen smell incredible for hours.
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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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