Emulsifier Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that usually hides a surprising number of additives — store-bought versions and even some spice blends can sneak in emulsifiers, stabilizers, and other extras you'd rather avoid. This recipe keeps everything completely clean, relying on whole spices, coconut oil, coconut aminos, and honey to build deep, complex flavor without a single processed shortcut. The pork shoulder gets rubbed with turmeric, ginger, and Ceylon cinnamon before being seared until deeply golden, and that caramelized crust is what makes the whole braise sing. Unfiltered apple cider and bone broth form a braising liquid that's naturally rich and slightly sweet, while apple cider vinegar keeps things bright and balanced. Fresh sage and thyme steep into the liquid as the pork slowly becomes fall-apart tender over three-plus hours, and then the braising juices get reduced down into a glossy, concentrated sauce that coats every shred. The result is warming, savory, and just a little earthy — the kind of meal that makes the whole kitchen smell incredible. Pile it high and finish with a scatter of fresh sage for a dish that feels genuinely special without any ingredient anxiety.
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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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