Mustard Free Carolina Pulled Pork
Slow-braised and fall-apart tender, this pulled pork delivers everything you want from a classic Carolina-style dish — smoky depth, tangy bite, and meat so juicy it practically shreds itself. Most store-bought sauces and spice blends hide mustard in the fine print, which makes a from-scratch approach like this one genuinely worth the effort. The rub leans on turmeric, ginger, thyme, oregano, and Ceylon cinnamon for a warm, layered flavor that's anything but plain, and the braising liquid — apple cider vinegar, bone broth, and a touch of honey — does all the heavy lifting to keep the meat moist and deeply savory. Searing the shoulder in coconut oil before it goes into the oven builds a golden crust that locks in flavor during the long, low braise. Once it hits that fork-tender sweet spot, the reduced braising liquid gets poured right back over the shredded meat so every bite is coated in that tangy, slightly sweet sauce. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that pulls the whole plate together. This is the kind of recipe you start the night before and come home to something that smells absolutely incredible.
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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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