Mushroom 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 rub of turmeric, ginger, and Ceylon cinnamon gives the meat a warm, aromatic depth that plays beautifully against the sweet-tart braising liquid. Coconut aminos and a touch of honey round out the sauce without relying on any soy or fermented ingredients that can sometimes sneak mushroom-derived additives into the mix. After a long braise, the liquid gets reduced right in the pot into a glossy, flavor-packed coating that clings to every shred of pork. Fresh sage — both braised in and scattered on top at the end — keeps the whole dish feeling bright and herbaceous rather than heavy. It's the kind of recipe that fills your kitchen with an incredible smell for hours and rewards your patience with something genuinely special on the plate.
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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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