Nitrate & Nitrite Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that usually comes loaded with cured meats, store-bought sauces, or seasoning blends that sneak in preservatives you never asked for. This version sidesteps all of that by building every layer of flavor from scratch — a warm spice rub of turmeric, ginger, and Ceylon cinnamon, a braising liquid of unfiltered apple cider and bone broth, and a finishing touch of coconut aminos and honey. There's no cured pork, no bottled barbecue sauce, and no ingredient you can't pronounce, which makes it a genuinely clean option for anyone watching their intake of synthetic additives. The result is deeply savory with a subtle sweetness and a fragrant, herby note from the fresh sage and thyme that perfumes the whole braise. Searing the pork shoulder first gives you that caramelized crust, and the long, slow braise does the rest — the meat becomes fall-apart tender and soaks up every bit of that reduced, glossy cooking liquid. It's the kind of dish that makes your kitchen smell incredible for hours and tastes like you put in far more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!