Nitrate & Nitrite Free Carolina Pulled Pork
Pulled pork is one of those dishes that feels like a celebration, and this slow-braised version delivers every bit of that smoky, tangy, fall-apart magic without relying on cured meats or packaged seasonings that often sneak in unwanted preservatives. The pork shoulder gets a generous overnight rub of sea salt, turmeric, ginger, thyme, oregano, and Ceylon cinnamon — a warm, aromatic blend that builds serious depth before the meat ever hits the heat. Searing it in coconut oil creates a gorgeous golden crust, and then a long, low braise in apple cider vinegar and bone broth does the slow, patient work of making the meat impossibly tender. That braising liquid gets reduced into a glossy, tangy sauce that you pour right back over the shredded pork, so nothing goes to waste and every bite is coated in flavor. Store-bought pulled pork and many BBQ seasonings can be surprisingly tricky territory, since curing agents and flavor enhancers tend to hide in the ingredient lists — cooking from scratch with whole spices and clean pantry staples is the straightforward fix. The result is rich, juicy, and deeply satisfying, finished with a scatter of fresh parsley if you want a little brightness on top. It's the kind of low-effort, high-reward recipe that earns a permanent spot in your weekend rotation.
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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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