Beef Free Carolina Pulled Pork
Slow-braised pork shoulder is one of those deeply satisfying dishes that fills the whole kitchen with an irresistible aroma, and this Carolina-style version absolutely delivers on that promise. A bone-in Boston butt gets rubbed down with a warming blend of turmeric, ginger, thyme, oregano, and Ceylon cinnamon, then left to marinate overnight so every layer of meat soaks up that complex spice profile. The braising liquid — apple cider vinegar, bone broth, and a touch of honey — does the heavy lifting in a low, slow oven, breaking the pork down into impossibly tender, shreddable strands over four to five hours. Once the meat rests, the braising liquid gets reduced into a glossy, tangy sauce that gets poured right back over the pork for maximum flavor in every bite. Since the whole recipe is built around pork and pantry staples, there's no need to scrutinize labels for hidden beef-derived ingredients — the bone broth is the one item worth sourcing carefully, and the recipe specifically calls for a compliant brand or homemade. Pile it high on its own, over roasted vegetables, or anywhere you'd want something rich, saucy, and deeply savory. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that cuts through all that luscious braised goodness.
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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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