Gluten Free Carolina Pulled Pork
Slow-braised pulled pork is one of those dishes that feels like a celebration, and this version delivers deep, smoky-sweet flavor without a single ingredient that could trip up a gluten-free kitchen. The spice rub — turmeric, ginger, thyme, oregano, and Ceylon cinnamon — gets pressed into a bone-in pork shoulder and left to work overnight, so by the time it hits the Dutch oven, the flavor is already built in. Searing in coconut oil creates a gorgeous crust before the pork gets low-and-slow braised in apple cider vinegar and bone broth, which is where the real Carolina magic happens. That tangy braising liquid gets reduced down into a glossy, concentrated sauce that coats every shred of pork — no bottled condiments needed, which means no sneaky gluten hiding in the mix. The result is fork-tender meat that pulls apart effortlessly, rich with savory-sweet depth and just enough brightness from the vinegar to keep things lively. A scatter of fresh parsley at the end adds a clean, herby finish that makes the whole platter look as good as it tastes. Whether you pile it over rice, tuck it into lettuce wraps, or just eat it straight from the bowl, this is crowd-pleasing comfort food done completely right.
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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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