Seeds Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying dishes that feels like it took serious effort, and this braised version absolutely delivers on that promise. The pork shoulder gets rubbed with turmeric, ginger, and Ceylon cinnamon before being seared until deeply golden, building a rich, caramelized crust that sets the tone for everything that follows. Unfiltered apple cider, bone broth, and a splash of apple cider vinegar create a braising liquid that is bright, savory, and just a little sweet — with fresh sage and thyme rounding out the whole thing beautifully. After a few hours of low, slow braising, the meat shreds effortlessly and gets tossed back into the reduced, glossy pan sauce for maximum flavor in every bite. For anyone navigating a seeds-free lifestyle, pulled pork recipes can be surprisingly tricky — many rely on spice blends or condiments that sneak in mustard seed, celery seed, or sesame-based sauces. This recipe sidesteps all of that by building its depth entirely from whole aromatics, single-ingredient spices, coconut aminos, and honey. Every component is straightforward and easy to verify, so you can cook with real confidence. Serve it over rice, tucked into lettuce wraps, or piled onto a baked potato for a crowd-pleasing meal that nobody will believe is as clean as it is.
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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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