Eggless Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying dishes that can sometimes hide surprising extras in store-bought sauces and spice blends — but this version keeps everything clean and straightforward. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, and Ceylon cinnamon before being seared until deeply browned, building a rich, caramelized crust that sets the flavor foundation. From there, unfiltered apple cider, bone broth, coconut aminos, and honey create a braising liquid that is sweet, savory, and just a little tangy — no eggs, no fillers, nothing you didn't put in yourself. Fresh sage and thyme steep into the liquid as the pork braises low and slow for several hours, filling your kitchen with an aroma that is genuinely hard to resist. Once the meat is fork-tender and shredded, the braising liquid gets reduced into a glossy, concentrated sauce that coats every strand. The result is tender, layered, and complex in a way that feels far more impressive than the effort involved. Pile it high and finish with a scatter of fresh sliced sage for a little brightness against all that savory depth.
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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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