Almond Free Carolina Pulled Pork
Few things hit as deeply as slow-braised pork that falls apart at the touch of a fork, and this Carolina-style version delivers exactly that kind of soul-satisfying comfort. The shoulder gets a generous overnight rub of warm spices — turmeric, ginger, Ceylon cinnamon, thyme, and oregano — before being seared in coconut oil until every side is deeply golden and caramelized. That crust is the foundation of all the flavor that follows. A braising liquid of apple cider vinegar, bone broth, and a touch of honey goes into the Dutch oven, picking up all those browned bits and keeping the meat impossibly juicy through a long, low oven braise. Once the pork hits that fork-tender sweet spot, the braising liquid gets reduced into a glossy, tangy sauce that gets tossed right back through the shredded meat. There are no nuts, no nut-based sauces, and no sneaky almond flour thickeners anywhere in this recipe — just clean, straightforward ingredients doing exactly what they're supposed to do. Pile it high and finish with a scatter of fresh parsley for a little brightness.
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Learn more →Ingredients
8 servings
For the pork
- 4 lb bone-in pork shoulder (boston butt)
- 2 tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp ground ceylon cinnamon
- 2 tbsp coconut oil
For the braising liquid
- 1 cup apple cider vinegar
- 1 cup bone broth (homemade or aip-compliant brand)
- 1 tbsp honey
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the 2 tsp salt, turmeric, ginger, thyme, oregano, and Ceylon cinnamon for the rub. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface, pressing it into any crevices. Place the rubbed pork on a plate, cover loosely, and refrigerate for at least 8 hours or overnight.
- 2
Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 300°F (150°C).
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