Mediterranean Diet Friendly Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

Mediterranean Diet Friendly Carolina Pulled Pork

This slow-braised pork shoulder is rubbed with turmeric, ginger, thyme, oregano, and warm Ceylon cinnamon, then seared until deeply golden before it goes low and slow in the oven for hours. The braising liquid — tangy apple cider vinegar, savory bone broth, and a touch of honey — reduces down into a glossy, flavorful sauce that gets tossed right back through the shredded meat. Every bite is fork-tender, richly spiced, and packed with the kind of slow-cooked depth that only comes from a long braise. A scatter of fresh parsley at the end brightens the whole dish and adds a fresh, herby finish. It's a satisfying, protein-rich main that fits easily into a Mediterranean-style way of eating, especially served alongside vegetables, whole grains, or a simple salad. This one's a great option for meal prep, since it only gets better as the flavors settle.

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Ingredients

8 servings

For the pork

4 lb bone-in pork shoulder (boston butt)
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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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