Chicken Free Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

4.7

(25)

Slow-braised pork shoulder is one of those dishes that practically cooks itself, and this version delivers the kind of deep, tangy flavor that makes Carolina-style pulled pork so legendary. The meat gets an overnight rub of warm spices — turmeric, ginger, Ceylon cinnamon, thyme, and oregano — before being seared in coconut oil and braised low and slow in a punchy apple cider vinegar and bone broth liquid. That combination of acid and gentle heat is exactly what breaks down the collagen in a bone-in Boston butt, leaving you with impossibly tender, shreddable pork that practically falls apart on the cutting board. The braising liquid gets reduced into a glossy, tangy sauce that gets poured right back over the meat, so every bite is coated in that bright, savory goodness. Since this recipe is built entirely around pork and pantry staples, there's no need to scrutinize labels for hidden poultry-based broths or seasonings — just use an AIP-compliant bone broth and you're set. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean, herby finish. Pile it onto a plate, tuck it into lettuce wraps, or serve it alongside your favorite sides — this one is a serious crowd-pleaser.

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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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