Hazelnut Free Apple Cider Pulled Pork with Sage
Pulled pork gets a serious upgrade here, braised low and slow in a fragrant blend of unfiltered apple cider, bone broth, and warm spices until it practically falls apart on its own. The rub of turmeric, ginger, and Ceylon cinnamon gives the pork a gorgeous color and a depth of flavor that goes way beyond your average cookout version. Fresh sage and thyme steep right into the braising liquid, and once the pork is shredded, everything gets tossed back together in a reduced, glossy sauce that coats every single strand. Tree nut allergies can make rich, slow-cooked dishes tricky when store-bought sauces and spice blends sneak in unexpected ingredients, but every component here is straightforward and easy to verify. Coconut aminos and a touch of honey round out the savory-sweet balance without any of the usual label-reading stress. This is the kind of dish that fills your kitchen with an incredible smell for hours and tastes even better than it sounds — pile it onto rice, stuff it into a wrap, or just eat it straight from the pot.
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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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