Hazelnut Free Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

4.7

(25)

Slow-braised pulled pork doesn't get much more satisfying than this — a bone-in pork shoulder rubbed down with warm spices, seared until deeply golden, then left to braise low and slow until it practically falls apart on its own. The spice blend of turmeric, ginger, thyme, oregano, and Ceylon cinnamon gives the meat a complex, aromatic backbone that sets it apart from your average backyard cookout version. Coconut oil handles the sear beautifully, and the braising liquid — apple cider vinegar, bone broth, and a touch of honey — does double duty, keeping the pork moist while building a tangy, slightly sweet sauce that gets reduced and poured right back over the shredded meat. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. The overnight dry rub is worth every minute of patience, and that final toss in the reduced braising liquid means every forkful is juicy and deeply flavored. Scatter some fresh flat-leaf parsley over the top for a bright finish, and you've got a crowd-pleasing centerpiece that works just as well for a weeknight dinner as it does for feeding a group.

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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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