Emulsifier Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it took serious effort — and honestly, the overnight spice rub and long oven braise do all the heavy lifting for you. The rub leans on turmeric, ginger, thyme, oregano, and Ceylon cinnamon for a warmly aromatic crust, while a braising liquid of apple cider vinegar, bone broth, and honey keeps the meat impossibly juicy and adds that signature Carolina tang. Most store-bought pulled pork sauces and seasoning blends are loaded with emulsifiers, stabilizers, and additives that can be hard to spot on a label — this recipe sidesteps all of that by building every layer of flavor from whole spices and clean pantry staples. Searing the pork shoulder in coconut oil before it goes into the oven creates a gorgeous golden crust that locks in richness, and the reduced braising liquid poured back over the shredded meat acts as a naturally thickened sauce with zero additives. By the time you pull it from the oven, the pork shreds with almost no resistance and drinks up every drop of that tangy, honey-kissed liquid. A scatter of fresh flat-leaf parsley at the end brightens the whole bowl and makes it look as good as it tastes. This is the kind of recipe you make once and immediately put on permanent rotation.
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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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