Capsaicin Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that usually leans hard on chili powder, cayenne, or hot sauce — which makes it a frustrating category for anyone avoiding capsaicin. This version builds every bit of its depth from a different angle entirely: a golden spice rub of turmeric, ginger, and Ceylon cinnamon, plus a braising liquid built on unfiltered apple cider, bone broth, coconut aminos, and honey. The result is rich, savory, and just slightly sweet, with a warmth that comes from aromatics rather than heat. Searing the pork shoulder in coconut oil before the long braise is what gives this dish its backbone — those deeply browned edges melt into the liquid over three-plus hours and create something genuinely complex. Fresh sage and thyme steep into the pot while it braises, and the braising liquid gets reduced down at the end so every strand of shredded pork is coated in a glossy, concentrated sauce. It's the kind of low-and-slow cooking that makes the whole kitchen smell incredible. Pile it over rice, tuck it into a bun, or serve it straight from the pot — it holds up beautifully any way you go.
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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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