Seed Oil Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that seems simple on the surface but can quietly sneak in problematic oils — especially when store-bought sauces, marinades, or spice blends enter the picture. This version keeps everything clean by building all of its flavor from scratch, using coconut oil as the only fat for searing and a braising liquid made entirely from unfiltered apple cider, bone broth, coconut aminos, and honey. The result is deeply savory with a subtle warmth from turmeric, ginger, and Ceylon cinnamon — nothing processed, nothing hidden. Searing the pork shoulder in a Dutch oven before the long braise creates that gorgeous crust that makes the final shredded meat so satisfying, and reducing the braising liquid at the end concentrates every bit of those apple and herb notes into a glossy, clingy sauce. Fresh sage leaves woven into the braise and scattered on top at serving give the whole dish an earthy, almost autumnal character that feels genuinely special. It's the kind of low-effort, high-reward cook that fills your kitchen with an incredible smell for hours and rewards you with fork-tender pork that practically falls apart on its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!