Nightshade Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying comfort foods that can feel off-limits when you're avoiding nightshades — most versions rely on tomato-based sauces or smoky paprika-heavy rubs that sneak in peppers at every turn. This recipe takes a completely different route, building bold, complex flavor through turmeric, ginger, Ceylon cinnamon, and a braising liquid anchored by unfiltered apple cider, bone broth, and coconut aminos. The result is tender, fall-apart pork with a subtly sweet, savory depth that honestly doesn't miss the tomatoes for a second. Searing the shoulder first in coconut oil creates a gorgeous crust, and the long, low braise does the rest of the work for you. Fresh sage leaves woven into the braising liquid give the whole dish an earthy, aromatic quality that feels both rustic and a little unexpected. Once the pork is shredded and tossed back into that reduced, glossy braising liquid, every bite is coated in something truly special. It's the kind of recipe that makes a big batch feel like a very good idea.
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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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