Sesame Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that feels like a project but rewards you with something genuinely spectacular, and this braised version delivers deep, layered flavor from start to finish. The pork shoulder gets rubbed with turmeric, ginger, and Ceylon cinnamon before being seared until deeply browned, building a savory crust that makes the whole braise more complex. Unfiltered apple cider, bone broth, and a splash of apple cider vinegar create a braising liquid that's bright and slightly tangy, while coconut aminos and honey round everything out with a gentle sweetness. Fresh sage and thyme steep into the liquid as the pork slowly braises low and slow for over three hours, until it shreds apart with almost no effort. Once the meat is pulled, the braising liquid gets reduced down into a glossy, concentrated sauce that coats every strand of pork beautifully. For anyone navigating sesame allergies or sensitivities, this recipe is a genuine win — coconut aminos stand in for soy-based sauces without any of the hidden sesame risk that can sneak into store-bought condiments and marinades. The result is rich, warming, and deeply satisfying, the kind of meal that makes the whole kitchen smell incredible.
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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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