Citrus Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can feel off-limits when you're avoiding citrus — so many braised meat recipes lean on orange juice or lemon zest for brightness and acidity. This version gets all of that lift from unfiltered apple cider and a splash of apple cider vinegar instead, building a braising liquid that's tangy, slightly sweet, and completely fruit-forward without a drop of citrus in sight. The pork shoulder is rubbed with turmeric, ginger, and Ceylon cinnamon before getting a deep, caramelized sear in coconut oil, which lays down a serious flavor foundation before the long, slow braise even begins. Fresh sage and thyme steep into the liquid alongside golden onion and smashed garlic, giving the whole pot an herby, almost autumnal warmth. After a few hours of low-and-slow cooking, the meat shreds effortlessly and gets tossed back into the reduced braising sauce until every strand is glossy and coated. Coconut aminos and honey round out the depth without relying on anything that would trigger a citrus sensitivity. It's the kind of recipe that makes the whole kitchen smell incredible and tastes like it took far more effort than it actually did.
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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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