Low Iodine Carolina Pulled Pork

Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it belongs at a backyard cookout, and this version delivers all of that smoky, tangy comfort without the iodine concerns that come with many store-bought sauces and seasoning blends. The spice rub — built from turmeric, ginger, thyme, oregano, and Ceylon cinnamon — creates a beautifully complex crust during the sear, and the apple cider vinegar braising liquid gives the finished meat that signature Carolina bite. Coconut oil handles the searing duties here, keeping things clean and free from the additives that can sneak into conventional cooking fats. The bone broth and honey round out the braising liquid into something almost sauce-like, and reducing it at the end means every strand of pork gets coated in concentrated, glossy flavor. After four to five hours in a low oven, the shoulder shreds effortlessly — the kind of fork-tender result that makes the overnight dry-brine feel completely worth it. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that lifts the whole dish. Whether you pile it onto a plate or serve it alongside simple sides, this is the kind of low-iodine cooking that never feels like a compromise.

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