Gut Friendly Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

4.7

(25)

Slow-braised pulled pork is the kind of dish that fills your whole kitchen with an irresistible aroma, and this version is built from the ground up to be genuinely easy on digestion. The pork shoulder gets an overnight rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano — a lineup chosen as much for their gut-supportive properties as for the deep, warming flavor they deliver. Searing in coconut oil before the long braise locks in richness, while the braising liquid of apple cider vinegar, bone broth, and a touch of honey keeps everything tender and tangy without any of the processed sauces or additives that can wreak havoc on a sensitive system. After four to five hours in a low oven, the meat shreds apart effortlessly and gets tossed back into the reduced braising liquid, so every bite is juicy and packed with flavor. The result is comfort food that feels indulgent but skips the usual suspects — no refined sugars, no seed oils, no mystery ingredients. A scatter of fresh parsley at the end brightens the whole bowl and makes it feel just a little fancy for something so hands-off.

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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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