BHA & BHT Free Carolina Pulled Pork
Few things hit harder than slow-braised pulled pork that practically falls apart the moment you look at it, and this version delivers exactly that kind of deeply satisfying, fork-tender result. The spice rub — built from turmeric, ginger, thyme, oregano, and Ceylon cinnamon — gives the pork shoulder a warm, complex crust before it ever hits the oven, and the overnight rest means every bit of that flavor works its way into the meat. Avoiding BHA and BHT can be genuinely tricky with pulled pork because so many store-bought spice blends, broths, and sauces sneak in synthetic preservatives to extend shelf life — this recipe sidesteps all of that by leaning on whole spices, coconut oil, apple cider vinegar, and a clean bone broth. The braising liquid is quietly brilliant: tangy vinegar, a touch of honey, and earthy spices that reduce down into a glossy, punchy sauce you pour right back over the shredded meat. Searing the pork shoulder in a Dutch oven before the long, low braise builds a caramelized crust that adds richness and depth you simply can't get any other way. The result is juicy, pull-apart pork with layers of flavor that taste like they took serious effort — even though the oven does most of the work for you.
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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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