Celery Free Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

4.7

(25)

Slow-braised pulled pork is one of those dishes that feels like pure comfort, and this version delivers all the smoky, tangy, fall-apart goodness you'd expect from a classic Carolina-style cook. The pork shoulder gets an overnight rub of warm spices — turmeric, ginger, Ceylon cinnamon, thyme, and oregano — that builds serious depth before it ever hits the heat. A long, low braise in apple cider vinegar and bone broth keeps the meat incredibly moist while the braising liquid reduces down into a glossy, slightly sweet sauce that gets poured right back over the shredded pork. No celery, celery seed, or celery-derived ingredients appear anywhere in this recipe, so it's a genuinely safe choice if you're navigating that allergy or sensitivity without having to second-guess a single step. The Dutch oven does most of the heavy lifting, and the result is tender, shreddable meat that practically falls off the bone on its own. Finish it with a scatter of fresh parsley for a little brightness, and you've got a crowd-pleasing centerpiece that works just as well for a weeknight dinner as it does for feeding a group.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!