MSG Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that usually relies on bottled sauces and seasoning packets loaded with hidden additives, but this version builds every layer of flavor from scratch using whole, recognizable ingredients. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, and Ceylon cinnamon before being seared until deeply golden, creating a rich crust that sets the foundation for everything that follows. Unfiltered apple cider, bone broth, coconut aminos, and a touch of honey form the braising liquid — fragrant with fresh sage and thyme — so the meat slow-cooks into something genuinely tender and complex without a single flavor enhancer in sight. Coconut aminos do the heavy lifting that soy sauce would normally handle, delivering that savory depth while keeping the ingredient list completely clean. After a long, low braise, the liquid reduces into a glossy, concentrated sauce that coats every strand of shredded pork in sweet, herby, slightly tangy goodness. It's the kind of recipe that makes you wonder why you ever reached for a shortcut in the first place.
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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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