Citric Acid Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can be surprisingly tricky to navigate when you're avoiding citric acid — it hides in spice blends, store-bought sauces, and even some broths. This version builds every layer of flavor from scratch, so you know exactly what's going into the pot. The pork shoulder gets a warm, golden rub of turmeric, ginger, and Ceylon cinnamon before it's seared until deeply caramelized, then slowly braised in a fragrant bath of unfiltered apple cider, bone broth, coconut aminos, and honey. Fresh sage and thyme steep into the liquid as the meat turns fall-apart tender over a long, low braise. Once the pork is shredded, the braising liquid gets reduced down into a glossy, savory-sweet sauce that coats every strand. The result is rich, aromatic, and layered in a way that feels far more complex than the ingredient list suggests. Pile it over rice, tuck it into lettuce wraps, or just eat it straight from the pot — no judgment here.
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!