Capsaicin Free Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

4.7

(25)

Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can feel off-limits the moment you realize most versions rely heavily on pepper-laden rubs and spicy vinegar sauces. This recipe rebuilds that classic Carolina profile from the ground up, swapping the heat for a warm, aromatic blend of turmeric, ginger, thyme, oregano, and Ceylon cinnamon that still delivers serious depth and complexity. The overnight dry rub does real work here, drawing flavor into every layer of the bone-in shoulder before it ever hits the pan. A hard sear in coconut oil builds that gorgeous golden crust, and then a long, slow braise in apple cider vinegar and bone broth does exactly what Carolina barbecue is supposed to do — it makes the meat impossibly tender and tangy without a single source of capsaicin in sight. The braising liquid gets reduced into a glossy, slightly sweet sauce that you toss right back through the shredded pork, so every bite is coated and juicy. It's the kind of dish that fills your kitchen with an incredible smell for hours and then disappears from the table in minutes. Pile it onto whatever you like and finish with a scatter of fresh parsley for a little brightness.

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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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