Chestnut 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 at the touch of a fork. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the meat a warm, aromatic depth that plays beautifully against the tangy sweetness of the cider and a splash of apple cider vinegar. Fresh sage and thyme steep right into the braising liquid, and once the pork is shredded and tossed back into that reduced sauce, every bite is glossy, savory, and deeply satisfying. Tree nut concerns can make rich, slow-cooked dishes tricky when store-bought sauces and spice blends sneak in unexpected ingredients, but this recipe keeps everything clean and straightforward — every component is right there in the list, no mystery additions. Coconut aminos and honey round out the sauce with just enough umami and sweetness without relying on anything that could cause concern. The Dutch oven does the heavy lifting, and the result is the kind of fork-tender, fall-apart pork that makes people ask what your secret is. Finish it with a scatter of fresh sliced sage and serve it however you like — it's the kind of recipe that earns a permanent spot in the rotation.
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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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