Artificial Food Coloring Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it took serious skill, but mostly just takes time and a good Dutch oven. The magic here comes from a dry rub built entirely from real spices — turmeric, ginger, thyme, oregano, and Ceylon cinnamon — so there's no reaching for a seasoning packet loaded with mystery dyes or artificial additives. The braising liquid is just as clean: apple cider vinegar, bone broth, and a touch of honey create that tangy, slightly sweet Carolina-style profile without a single drop of anything artificial. After a long, low braise, the pork shreds effortlessly and gets tossed back into the reduced cooking liquid, which concentrates all those warm, savory flavors into something genuinely craveable. Bottled barbecue sauces and store-bought spice blends are common culprits for hidden colorings, so building everything from scratch here is both the smarter and more delicious choice. Finish with a scatter of fresh parsley if you like a little brightness, and serve it up knowing exactly what went into every bite.
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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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