Mushroom Free Carolina Pulled Pork

Slow-braised pork shoulder doesn't get much more satisfying than this — a bone-in Boston butt rubbed down with warm spices, seared until deeply golden, then left to turn fall-apart tender in a tangy apple cider vinegar and bone broth bath. The spice blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano gives the meat a complexity that goes way beyond your average backyard cookout version. Because every ingredient here is straightforward and plant-based additions are kept minimal, there's no need to scan labels for hidden fungi-derived flavor enhancers or broth additives — the braising liquid is clean and built from scratch. Searing the pork in coconut oil before it goes into the oven locks in a caramelized crust that adds serious depth to the final shred. Once the braising liquid reduces down into a glossy, honey-kissed sauce, you toss it right back through the pulled pork so every strand is coated in that bright, vinegary goodness. A scatter of fresh flat-leaf parsley at the end lifts the whole dish with a pop of color and freshness. Pile it onto a plate, stuff it into a wrap, or eat it straight from the Dutch oven — no judgment here.

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