Chestnut Free Carolina Pulled Pork
Slow-braised pulled pork doesn't get much more satisfying than this — a bone-in shoulder rubbed down with warm spices, seared until deeply golden, then left to braise low and slow until it practically falls apart on its own. The spice blend of turmeric, ginger, thyme, oregano, and Ceylon cinnamon gives the meat a complexity that goes way beyond a standard barbecue rub, and the apple cider vinegar braising liquid keeps everything tangy and bright. Coconut oil handles the sear beautifully, and the honey-spiked broth reduces into a glossy, flavor-packed sauce that gets tossed right back through the shredded meat. For anyone navigating tree nut concerns, this recipe is naturally free of any nut-based ingredients — every component is straightforward and easy to verify at the store. The overnight dry rub is a small step that pays off enormously, building a crust during the sear that locks in all that savory depth. Finish it with a scatter of fresh parsley and you've got a centerpiece dish that works just as well piled onto a plate as it does tucked into whatever you're serving alongside it.
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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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