Macadamia Free Carolina Pulled Pork
Slow-braised pulled pork doesn't get much more satisfying than this — a bone-in shoulder rubbed 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 complexity that goes way beyond a standard barbecue rub, while apple cider vinegar and bone broth create a braising liquid that's tangy, savory, and rich all at once. After a long, gentle oven braise, the reduced pan juices get poured right back over the shredded meat, so every bite is coated in that concentrated, glossy sauce. Tree nut concerns are completely off the table here — the fat comes from coconut oil, and every other ingredient is a straightforward spice, herb, or pantry staple with nothing hidden to worry about. This is the kind of recipe that rewards a little patience: an overnight dry rub and a few hours in the oven, and you end up with a centerpiece dish that tastes like it came from a serious smokehouse. Finish it with a scatter of fresh flat-leaf parsley for a pop of color, and serve it however you like — over rice, tucked into lettuce wraps, or honestly just straight from the pot.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!