MSG Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it took serious skill, but mostly just takes time and a good Dutch oven. The magic here starts with an overnight spice rub — sea salt, turmeric, ginger, thyme, oregano, and Ceylon cinnamon — that builds real depth before the pork ever hits the heat. A hard sear in coconut oil locks in that crust, and then a long, low braise in apple cider vinegar and bone broth does the heavy lifting, turning a tough shoulder into something impossibly tender and shreddable. The braising liquid gets reduced into a glossy, tangy sauce that gets poured right back over the meat, so every bite is juicy and packed with flavor. For anyone navigating MSG sensitivities, the challenge with pulled pork is usually the shortcuts — store-bought rubs, commercial broths, and bottled sauces that sneak in glutamates under a dozen different names. This recipe sidesteps all of that by building flavor entirely from whole spices, honey, and a clean bone broth, so you know exactly what's in the pot. The result is a Carolina-style pulled pork that tastes like it came from a backyard cookout, not a careful workaround. Finish it with a scatter of fresh parsley and serve it however you like — it's the kind of dish that disappears fast.
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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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