Brazil Nut Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with an irresistible aroma, and this version delivers every bit of that comfort. A fragrant dry rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon gets pressed into a bone-in pork shoulder and left to work overnight, building layers of flavor before the meat ever hits the heat. Searing in coconut oil creates a gorgeous, caramelized crust, and then a long, low braise in apple cider vinegar and bone broth does the heavy lifting — breaking the pork down until it shreds apart with almost no effort. The braising liquid gets reduced into a glossy, tangy sauce that gets poured right back over the meat, so every forkful is juicy and well-coated. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-derived ingredients — every component, from the spice blend to the cooking fat, is straightforward and easy to verify. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that cuts through the richness beautifully. This is the kind of crowd-pleasing centerpiece that works just as well for a casual weeknight dinner as it does for feeding a hungry group.
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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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