Citrus Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with an irresistible aroma, and this version delivers every bit of that comfort without a drop of citrus in sight. Many classic Carolina-style recipes lean on citrus juice or citrus-forward hot sauces for brightness, but here apple cider vinegar does all that heavy lifting — cutting through the richness of the pork shoulder with plenty of tang and depth. The spice rub is where things get interesting: turmeric, ginger, Ceylon cinnamon, thyme, and oregano layer onto the meat during an overnight rest, building a complex crust that caramelizes beautifully when seared in coconut oil. A long, low braise in bone broth and vinegar keeps the meat impossibly tender, and reducing the braising liquid into a glossy sauce means every shred of pork gets coated in concentrated, savory flavor. The result pulls apart effortlessly and tastes like it came from a serious barbecue joint — no specialty equipment, no hard-to-find ingredients, and nothing that could trigger a citrus sensitivity. Scatter a little fresh parsley over the top and pile it onto whatever you're serving it with; this one is a genuine crowd-pleaser.
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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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