Gelatin Free Carolina Pulled Pork
Slow-braised pork shoulder is one of those dishes that rewards patience in the most satisfying way, and this version delivers deeply tender, pull-apart meat with a tangy, aromatic edge that's hard to resist. The spice rub — built from turmeric, ginger, thyme, oregano, and Ceylon cinnamon — gets pressed into the meat and left to work overnight, so every shred is seasoned all the way through. Searing the shoulder in coconut oil before braising builds a rich, caramelized crust that adds serious depth to the final dish. The braising liquid of apple cider vinegar, bone broth, and honey does double duty: it keeps the pork impossibly moist during those low-and-slow hours in the oven, then gets reduced into a glossy, punchy sauce to toss through the shredded meat. Because the whole recipe is built from whole-food ingredients with no packets, mixes, or store-bought sauces, there's nothing hidden to worry about — what you see in the ingredient list is exactly what ends up on your plate. Serve it straight from the pot scattered with fresh parsley, and watch it disappear fast.
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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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