Black Pepper Free Carolina Pulled Pork

Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it belongs at every backyard gathering — and this version delivers all that smoky, tangy, fall-apart goodness without a single crack of black pepper. For anyone navigating a sensitivity or elimination protocol that rules out black pepper, classic BBQ recipes can feel completely off-limits, but this one builds serious depth through a warming blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano instead. The pork shoulder gets an overnight dry rub, then a long, slow braise in apple cider vinegar and bone broth with a touch of honey — that combination gives you the bright, acidic backbone that Carolina-style pulled pork is famous for. Searing the meat in coconut oil before it goes into the oven creates a gorgeous crust that locks in flavor and gives the finished shreds a rich, savory quality you'd never guess was pepper-free. After hours in the oven, the pork pulls apart effortlessly, and the reduced braising liquid gets poured right back over the meat so every strand is coated in that tangy, lightly sweet sauce. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean, herby finish. Pile it onto a plate on its own, serve it over rice, or tuck it into whatever vessel makes you happiest — this one is a keeper.

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