High Fructose Corn Syrup Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that sounds effortless but can hide a surprising amount of processed sweeteners — especially in store-bought sauces and seasoning blends that rely heavily on corn syrup to build flavor. This version keeps things completely clean by leaning on unfiltered apple cider, honey, and coconut aminos to deliver that sweet-savory depth without any of the additives. The result is deeply satisfying: tender, shreddable pork braised low and slow in a fragrant liquid of bone broth, apple cider vinegar, fresh sage, and thyme. A warm spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat a gorgeous crust before it ever hits the braising liquid, and the whole pot smells absolutely incredible while it cooks. Once the pork is fall-apart tender, the braising liquid gets reduced into a glossy, concentrated sauce that coats every shred. It's the kind of meal that tastes like it came from a serious kitchen but comes together in a single Dutch oven with straightforward, recognizable ingredients. Whether you pile it over rice, tuck it into lettuce wraps, or eat it straight from the pot, this is comfort food you can feel genuinely good about.
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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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