Chicken 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 natural sweetness of the cider and a touch of honey. Searing the pork shoulder first in coconut oil builds a rich, caramelized crust that makes the finished dish taste like it came from a serious kitchen, not a shortcut. Fresh sage and thyme steep right into the braising liquid, and once the pork is shredded, everything gets tossed back into that reduced, glossy sauce so every strand is coated in flavor. The whole thing comes together in a Dutch oven with no complicated equipment and no poultry in sight — just honest, satisfying pork that works beautifully over rice, tucked into a roll, or piled onto whatever you have on hand. That finishing drizzle of braising liquid is the kind of detail that makes people ask what your secret is.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!