Xanthan Gum Free Apple Cider Pulled Pork with Sage
Slow-braised pulled pork gets a serious upgrade here, with unfiltered apple cider, bone broth, and a warm spice rub of turmeric, ginger, and Ceylon cinnamon doing all the heavy lifting. The pork shoulder is seared until deeply browned, then nestled into that fragrant braising liquid alongside fresh sage and thyme for hours of low, slow cooking — the kind that fills your whole kitchen with something irresistible. Because every ingredient in this recipe is naturally whole and unprocessed, there are no hidden stabilizers or additives to worry about, which is exactly what makes it such a reliable choice for anyone avoiding thickening agents in their food. The braising liquid gets reduced down after cooking, concentrating all those sweet-savory apple and herb flavors into a glossy, clingy sauce without needing any help from a binder. Coconut aminos and a touch of honey round out the depth, keeping things balanced rather than one-note sweet. Shred it with two forks, toss it back into that gorgeous sauce, and finish with a handful of fresh sliced sage for a little brightness. This is the kind of dish that works just as well for a casual weeknight dinner as it does for feeding a crowd.
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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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