Macadamia Free Apple Cider Pulled Pork with Sage
Pulled pork gets a serious upgrade here, braised low and slow in unfiltered apple cider and bone broth until it practically falls apart on its own. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the meat a warm, aromatic depth that plays beautifully against the tangy cider and a touch of honey in the braising liquid. Coconut aminos add a subtle savory note without any soy, and the whole thing comes together in a Dutch oven with zero fussy techniques. After a long braise, the liquid gets reduced down into a glossy, flavor-packed sauce that coats every shred of pork. Fresh sage woven through the braise and scattered on top at the end keeps things bright and herbaceous. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just a deeply satisfying, crowd-pleasing dish that tastes like it took far more effort than it did.
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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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