Citric Acid Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that usually comes loaded with ketchup-based sauces or store-bought spice blends — both common hiding spots for citric acid. This version sidesteps all of that by building its flavor from scratch with a warming dry rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon, then braising the pork low and slow in apple cider vinegar and bone broth with a touch of honey. The result is tender, shreddable meat with a tangy, savory depth that doesn't need a single additive to taste incredible. Searing the pork shoulder in coconut oil before it goes into the oven creates a gorgeous crust that locks in richness, while the long braise at 300°F does the heavy lifting until the meat practically falls apart on its own. The reduced braising liquid gets poured right back over the shredded pork, so every bite is coated in that glossy, concentrated sauce. It's the kind of dish that fills your kitchen with an irresistible smell for hours and rewards your patience in the most delicious way possible. A scatter of fresh parsley at the end adds a bright, clean finish that pulls the whole plate together.
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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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