Dairy Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that feels deeply comforting and crowd-pleasing, and this braised version takes it somewhere genuinely special. The pork shoulder gets rubbed with turmeric, ginger, and Ceylon cinnamon before being seared until deeply browned, building a flavor base that pays off in every single bite. Unfiltered apple cider, bone broth, and a splash of apple cider vinegar create a braising liquid that's bright and savory all at once, while fresh sage and thyme weave in an herby, almost autumnal warmth. Coconut aminos and honey round out the sauce with just enough depth and sweetness without a drop of dairy anywhere in the pot. After a long, slow braise, the meat shreds effortlessly and gets tossed back into the reduced, glossy liquid — no cream, no butter, no shortcuts needed to make it rich and satisfying. It's the kind of recipe that makes the whole house smell incredible and tastes like you spent far more effort than you 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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