Paraben Free Apple Cider Pulled Pork with Sage
Slow-braised pulled pork gets a serious upgrade here, built around a fragrant spice rub of turmeric, ginger, and Ceylon cinnamon that perfumes the whole kitchen as it cooks. The braising liquid is where the real magic happens — unfiltered apple cider, bone broth, apple cider vinegar, coconut aminos, and honey come together into something deeply savory and just barely sweet, with fresh sage and thyme rounding out every note. Searing the pork shoulder first in coconut oil builds a caramelized crust that keeps the meat rich and complex through the long, low braise. After three-plus hours, the pork shreds effortlessly, and the reduced braising liquid gets poured right back over it so nothing goes to waste. For anyone navigating paraben-free eating, this recipe leans entirely on whole, unprocessed ingredients — no bottled sauces, no packaged spice blends, no preservative-laden condiments that can sneak unwanted additives onto your plate. Every component is straightforward and easy to source clean. The result is a deeply satisfying, crowd-pleasing dish that works just as well for a casual weeknight dinner as it does for feeding a group, especially piled high and finished with a handful of fresh sliced sage.
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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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