Dairy Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it took serious effort — and honestly, it kind of does, but the oven does most of the heavy lifting. A bone-in pork shoulder gets rubbed down with a warming blend of turmeric, ginger, thyme, oregano, and Ceylon cinnamon, then left to marinate overnight so every bite is packed with flavor before it ever hits the heat. Coconut oil gives the sear a beautifully golden crust, and the braising liquid — apple cider vinegar, bone broth, and a touch of honey — keeps everything tender and tangy as it slowly breaks down in the oven. The result is fall-apart pork that shreds effortlessly and gets tossed in a reduced, glossy sauce made from the same pot drippings. There's no butter, no cream, no cheese — just clean, bold ingredients that happen to be completely free of dairy without any compromise on richness or depth. It's the kind of recipe that makes you realize you don't need a single dairy ingredient to produce something genuinely craveable. Finish it with a scatter of fresh parsley and serve it straight from the pot.
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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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