Pistachio 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 at the touch of a fork. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the meat a warm, aromatic depth that plays beautifully against the tangy sweetness of the cider and apple cider vinegar. Fresh sage leaves and thyme steep right into the braising liquid, perfuming every shred of pork with an herby, almost autumnal character. After the pork rests, the braising liquid gets reduced down into a glossy, concentrated sauce that coats every bite. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The whole thing comes together in one Dutch oven, which means less cleanup and more time to enjoy the incredible smell filling your kitchen. Pile it over rice, stuff it into a bun, or serve it straight from the pot — it's the kind of dish that disappears fast no matter how you plate it.
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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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