Rice Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that feels like a celebration no matter what day of the week it lands on, and this braised version is deeply savory, warmly spiced, and absolutely worth the low-and-slow wait. The pork shoulder gets rubbed with turmeric, ginger, and Ceylon cinnamon before a proper sear in coconut oil — that step alone builds a flavor foundation that carries through every bite. Unfiltered apple cider, bone broth, and a splash of apple cider vinegar create a braising liquid that's tangy, slightly sweet, and complex without leaning on any grain-based sauces or thickeners. Coconut aminos stand in beautifully for soy sauce, keeping everything clean and naturally free of the hidden grains that sneak into so many bottled condiments. After three-plus hours of gentle braising, the meat shreds effortlessly and gets tossed back into the reduced, glossy pan juices so nothing goes to waste. Fresh sage woven throughout the cook — and scattered on top at the end — gives the whole dish an herby, almost autumnal lift that makes it feel genuinely special. Pile it over roasted vegetables, stuff it into lettuce cups, or eat it straight from the pot; honestly, no one will judge you.
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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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