Low Fiber Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

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Ingredients

8 servings

For the pork

4 lb bone-in pork shoulder (boston butt)
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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2 tsp fine sea salt
1 tsp ground turmeric
1 tsp ground ginger
Ingredient note
Counting all uses, the amount of ground ginger in this recipe remains within the reviewed Low Residue range. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
1 tsp dried thyme
1 tsp dried oregano
½ tsp ground ceylon cinnamon
2 tbsp coconut oil
Ingredient note
Low residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.

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
Ingredient note
Counting all uses, the amount of ground ginger in this recipe remains within the reviewed Low Residue range. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp ground turmeric

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

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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