Turkey Free Apple Cider Pulled Pork with Sage
Pulled pork gets a serious upgrade here, braised low and slow in unfiltered apple cider and bone broth until it practically falls apart at the touch of a fork. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the pork a warm, aromatic depth that plays beautifully against the sweet-tart braising liquid. Coconut aminos and a spoonful of honey round out the sauce with just enough savory-sweet balance to make every bite interesting. After a long braise, the liquid gets reduced down into a glossy, concentrated glaze that coats every shred of meat. Fresh sage leaves woven into the pot while it cooks add an earthy, herbal note that feels almost autumnal — and a handful of thinly sliced sage on top at the end makes it look as good as it tastes. Everything here is straightforward pork, produce, and pantry staples, so there's no need to scrutinize labels for hidden poultry-based additives or broths. It's the kind of deeply satisfying, hands-off braise that rewards patience and fills the whole kitchen with an incredible smell.
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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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