Artificial Flavors Free Carolina Pulled Pork
Few things hit harder than slow-braised pulled pork that falls apart at the touch of a fork, and this version delivers exactly that kind of deeply satisfying, crowd-pleasing result. The seasoning is built entirely from whole spices — turmeric, ginger, Ceylon cinnamon, thyme, and oregano — so every layer of flavor comes from real ingredients you can actually read and recognize. That matters a lot when you're trying to avoid the synthetic flavor compounds that sneak into bottled rubs, store-bought sauces, and even some commercial broths. The braising liquid is a smart, clean combination of apple cider vinegar, bone broth, and a touch of honey, which reduces down into a glossy, tangy coating that clings to every strand of shredded meat. Searing the shoulder in coconut oil before the long, low braise builds a gorgeous crust and coaxes out rich, complex flavor without any shortcuts. After four to five hours in the oven, the pork is fall-apart tender and soaked through with that bright, vinegary braising liquid — classic Carolina character, no artificial anything required. A scatter of fresh parsley at the end keeps it light and vibrant right before serving.
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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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