Soy Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that feels deeply satisfying to make, and this braised version delivers serious depth of flavor without a single drop of soy. 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 whole dish up for success. From there, unfiltered apple cider, bone broth, coconut aminos, and honey create a braising liquid that is sweet, tangy, and savory all at once — with fresh sage and thyme rounding everything out beautifully. Coconut aminos does the heavy lifting here in place of soy sauce, giving you that umami depth without any of the soy concerns that make so many pulled pork recipes tricky to navigate. After a long, low braise, the meat shreds effortlessly and gets tossed back into the reduced, glossy pan sauce so every bite is coated in flavor. It's the kind of low-effort, high-reward cooking that makes a Dutch oven feel like the most important thing in your kitchen.
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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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