Cashew 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 on its own. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the meat a warm, aromatic depth that plays beautifully against the tangy cider and a touch of honey in the braising liquid. Coconut aminos add a subtle savory note without any soy, and the whole thing comes together in a Dutch oven with fresh sage and thyme doing quiet, fragrant work in the background. Once the pork is shredded and tossed back into that reduced, glossy braising liquid, every bite is juicy and layered with flavor. Tree nut allergies can make rich, slow-cooked dishes tricky when store-bought sauces and spice blends sneak in unexpected ingredients, but every component here is straightforward and easy to verify. The ingredient list leans on whole foods — a bone-in pork shoulder, fresh aromatics, and pantry staples — so there's no guesswork involved. Pile it over rice, stuff it into a roll, or serve it straight from the pot with a scatter of fresh sage on top.
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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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