Legume Free Carolina Pulled Pork
Few things hit as deeply as slow-braised pork that falls apart at the touch of a fork, and this version delivers exactly that kind of primal, satisfying comfort. The shoulder gets a fragrant overnight rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon before it ever sees heat, which means the flavor goes all the way through the meat rather than just sitting on the surface. A hard sear in coconut oil builds a gorgeous crust, and then a long, low braise in apple cider vinegar and bone broth does the heavy lifting — breaking down the collagen until the pork is impossibly tender and deeply savory. The braising liquid gets reduced into a tangy, honey-kissed sauce that gets poured right back over the shredded meat, so every bite is juicy and coated. For anyone navigating legume-free eating, pulled pork can actually be a minefield — many commercial sauces and spice blends sneak in soy, peanut derivatives, or legume-based thickeners without much fanfare. This recipe sidesteps all of that by building its sauce entirely from pantry staples you can verify yourself. The result is a crowd-pleasing centerpiece that doesn't require any substitutions or label-reading anxiety, just good ingredients and a little patience.
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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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