Carrageenan 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 without any hidden additives to worry about. Many store-bought sauces and pre-seasoned meats rely on thickeners and stabilizers — including carrageenan — that can sneak into everything from bottled marinades to packaged broths, so building this recipe entirely from scratch puts you firmly in control. The pork shoulder gets a generous overnight rub of warm spices — turmeric, ginger, Ceylon cinnamon, thyme, and oregano — before being seared in coconut oil and low-and-slow braised in a tangy apple cider vinegar and bone broth liquid sweetened with just a touch of honey. That long, gentle braise at 300°F is what transforms a tough cut into something impossibly tender and shreddable, with the reduced braising liquid poured back over the meat for a glossy, flavor-packed finish. Every ingredient here is clean and straightforward, so you get bold, layered flavor without any compromise. Pile it high on its own, alongside roasted vegetables, or however you like to serve it — a scatter of fresh parsley at the end adds a bright, herby lift that ties everything together beautifully.
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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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