Carrageenan Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying dishes that rewards patience, and this braised version delivers serious depth of flavor without relying on any of the thickeners or stabilizers that make so many store-bought sauces and broths a problem for people avoiding carrageenan. Every ingredient here is straightforward and whole — pork shoulder, unfiltered apple cider, bone broth, coconut aminos, honey, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon that makes the kitchen smell incredible from the first sear. The braising liquid does all the heavy lifting, slowly tenderizing the meat over a few hours until it shreds apart with almost no effort. Once the pork is pulled, the liquid gets reduced right in the pot into a glossy, naturally thickened sauce that coats every strand — no additives needed. Fresh sage leaves woven through the braise give the whole thing an earthy, slightly herbal note that plays beautifully against the sweetness of the cider and honey. It's the kind of meal that feels like it took all day in the best possible way, and leftovers — if there are any — taste even better the next morning.
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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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