Oats 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 tangy cider and a touch of honey in the braising liquid. Every single ingredient in this recipe is naturally free of oats and oat derivatives — no fillers, no thickeners, no hidden grain-based additives to second-guess. Coconut aminos stand in for soy sauce and keep the flavor savory without any of the usual label-reading stress. After the pork braises for a few hours, the liquid gets reduced down into a glossy, concentrated sauce that coats every shred of meat. Fresh sage leaves woven through the braise and scattered on top at the end give the whole dish an herby, almost autumnal finish that feels genuinely special. This is the kind of deeply satisfying comfort food that works just as well for a weeknight dinner as it does for feeding a crowd.
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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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