Nightshade Free Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

4.7

(25)

Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can feel off-limits the moment you realize most versions rely on tomato-based sauces or spice blends hiding paprika and chili powder. This recipe sidesteps all of that without sacrificing a single bit of flavor. The pork shoulder gets a fragrant dry rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon before a long overnight rest, building layers of warmth and complexity that have nothing to do with nightshades. A tangy braising liquid of apple cider vinegar, bone broth, and a touch of honey does the heavy lifting in the oven, keeping the meat incredibly moist while developing a rich, slightly sweet-and-sour sauce that gets reduced down and poured right back over the shredded pork. The result is fork-tender, pull-apart meat with a bold, aromatic profile that honestly doesn't miss the ketchup. It's the kind of recipe that proves you don't need to compromise on comfort food — you just need the right combination of pantry staples and a little patience.

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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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