Nutmeg Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying dishes that feels like it should be complicated, but this braised version comes together with a handful of pantry staples and a patient afternoon. The spice rub leans on turmeric, ginger, and Ceylon cinnamon for warmth and depth — a combination that delivers real complexity without relying on the sharp, sometimes overpowering bite that nutmeg can bring to savory braises. Unfiltered apple cider and bone broth form a braising liquid that's sweet, tangy, and rich all at once, and after a few hours of low, slow cooking, the pork shoulder shreds into impossibly tender strands that soak up every drop. Fresh sage leaves braise right alongside the meat, then more sliced sage goes on top at the end, giving the whole dish a herby, slightly earthy finish that feels genuinely special. Searing the pork shoulder until deeply browned before braising is the step that makes the biggest difference — those caramelized edges translate directly into flavor in the final sauce. Whether you're piling it onto buns, spooning it over rice, or eating it straight from the pot, this is the kind of recipe that makes your kitchen smell incredible and your guests ask for the recipe before they've even finished their first bite.
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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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