Cashew Free Carolina Pulled Pork
Few things hit quite like slow-braised pulled pork that's been given a proper overnight rub and hours in the oven to become genuinely fall-apart tender. This version builds its flavor from a warming blend of turmeric, ginger, thyme, oregano, and Ceylon cinnamon — a spice profile that's aromatic and a little unexpected without straying from the soul of a classic low-and-slow braise. The braising liquid is where things get really interesting: apple cider vinegar and bone broth create that tangy, savory backbone Carolina-style pork is known for, with a touch of honey rounding out the edges. Searing the shoulder in coconut oil before it goes into the oven locks in a deep golden crust that adds richness to every shred. Once the braising liquid gets reduced down into a glossy, concentrated sauce and tossed back through the meat, you've got something that tastes like it came from a serious barbecue kitchen. For anyone navigating nut-free eating, this recipe is naturally free of cashews and any nut-based ingredients — every component is straightforward and easy to verify. Pile it over rice, tuck it into lettuce wraps, or just eat it straight from the pot with a fork — no judgment here.
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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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