Yeast Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those deeply satisfying dishes that can feel off-limits when you're avoiding yeast, especially with so many store-bought sauces and marinades sneaking in fermented or yeast-derived ingredients. This version keeps everything clean and straightforward — the braising liquid is built from unfiltered apple cider, bone broth, apple cider vinegar, coconut aminos, and honey, so you get that sweet-savory depth without anything that raises a red flag. The pork shoulder gets a warm spice rub of turmeric, ginger, and Ceylon cinnamon before it's seared hard in coconut oil, building a gorgeous crust that makes the whole kitchen smell incredible. Low-and-slow braising for three-plus hours does the heavy lifting, coaxing the meat into something so tender it practically falls apart at the touch of a fork. Once the braising liquid reduces down into a glossy, concentrated sauce, every shred of pork gets coated in it — layered, complex flavor that tastes like it took far more effort than it did. Fresh sage woven through the braise and scattered on top at the end gives the whole dish an herby, slightly earthy finish that cuts through the richness beautifully. It's the kind of recipe 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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