Wheat Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying dishes that can feel off-limits when you're navigating wheat-free eating — especially with store-bought sauces and seasonings that sneak in hidden gluten. This version keeps everything clean and naturally free of wheat from start to finish, relying on coconut aminos instead of soy sauce and a braising liquid built entirely from whole, recognizable ingredients. The result is fall-apart pork shoulder with serious depth: warm spices like turmeric, ginger, and Ceylon cinnamon in the rub, plus unfiltered apple cider, bone broth, and fresh sage doing the heavy lifting in the pot. Searing the pork first in coconut oil builds a gorgeous crust, and the long, low braise transforms a tough cut into something impossibly tender. Once the braising liquid reduces down into a glossy, slightly sweet-savory sauce, you toss the shredded meat right back in so every strand gets coated. It's the kind of dish that fills your kitchen with an aroma that makes everyone wander in asking what's cooking. Pile it over rice, stuff it into lettuce cups, or just eat it straight from the pot — no wheat required, no compromises made.
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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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