Lactose Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can sometimes hide dairy in unexpected places — think butter-based braises or cream-enriched sauces. This version keeps everything completely clear of dairy from start to finish, relying instead on coconut oil, bone broth, and unfiltered apple cider to build serious depth of flavor. The pork shoulder gets a warm spice rub of turmeric, ginger, and Ceylon cinnamon before a hard sear locks in a gorgeous crust, and then it slow-braises low and slow until it practically falls apart on its own. Fresh sage leaves and thyme steep into the braising liquid alongside coconut aminos and honey, giving the sauce a savory-sweet complexity that tastes like it took far more effort than it did. Once the pork is shredded and tossed back into that reduced, glossy liquid, every bite is tender, fragrant, and packed with layered flavor. It's the kind of recipe that makes the whole house smell incredible and has everyone hovering near the kitchen long before dinner is ready.
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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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