Mustard Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying dishes that usually hides a surprising amount of mustard — in dry rubs, bottled sauces, and store-bought seasoning blends. This version sidesteps all of that entirely, building its bold, complex flavor from turmeric, ginger, and Ceylon cinnamon instead. The braising liquid is where the magic really happens: unfiltered apple cider, bone broth, coconut aminos, and a touch of honey create a rich, slightly sweet sauce that reduces down into something genuinely crave-worthy. Searing the pork shoulder first in coconut oil locks in a deep, caramelized crust before the long, slow braise does its work over three-plus hours. Fresh sage and thyme perfume the whole pot as it cooks, and a handful of thinly sliced sage stirred in at the end keeps things bright and aromatic. Every ingredient is straightforward and easy to verify, so there's no guesswork about what's actually in your dinner. The result is fork-tender, saucy, and layered with flavor — the kind of dish that makes the whole house smell incredible and disappears fast at the table.
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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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