High Fructose Corn Syrup Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it took serious effort — and honestly, it kind of does, but every minute is worth it. The magic here starts with an overnight spice rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon, which builds a complex, aromatic crust before the pork ever hits the heat. A hard sear in coconut oil locks in that flavor, and then a long, low braise in apple cider vinegar and bone broth does the slow, patient work of turning a tough shoulder into something impossibly tender and shreddable. The braising liquid gets reduced down into a glossy, tangy sauce that gets poured right back over the meat — no bottled condiments needed, which means no sneaky sweeteners or mystery additives to worry about. Conventional barbecue sauces are one of the most common places corn syrup hides, so building all the flavor from scratch with honey as the only sweetener keeps this completely clean. The result is pulled pork that's rich, tangy, and deeply savory — the kind of thing you'll want piled high and finished with a handful of fresh parsley for a little brightness. It's a weekend project that pays off in the best possible way.
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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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