Breastfeeding Friendly Carolina Pulled Pork
Slow-braised pulled pork is the kind of deeply satisfying comfort food that feels almost indulgent, and this version is built with ingredients that actually support a nursing body rather than work against it. The pork shoulder gets an overnight rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon — a lineup that brings serious warmth and flavor while steering clear of anything that commonly raises concerns during breastfeeding. Coconut oil handles the sear, and the braising liquid is a simple combination of apple cider vinegar, bone broth, and a touch of honey, so every component is intentional and clean. Low-and-slow braising at 300°F coaxes the collagen-rich shoulder into fork-tender, shreddable perfection, and the reduced braising liquid gets poured right back over the meat for a glossy, tangy finish that tastes like it came from a serious barbecue joint. Bone broth in the base adds a nourishing depth that plain water or stock just can't match, which makes this feel like a genuinely restorative meal rather than just dinner. A scatter of fresh parsley at the end brightens the whole dish and adds a pop of color. This is the kind of recipe you make on a Sunday and feel good about eating all week.
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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)
Can be omittedflat-leaf parsley
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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