Nutmeg Free Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

4.7

(25)

Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with an irresistible aroma, and this version delivers every bit of that comfort. The bone-in pork shoulder gets an overnight dry rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon — a warm, aromatic blend that builds serious depth without relying on the spices that so many classic BBQ rubs sneak in. Many store-bought spice blends and pre-seasoned meats include hidden warming spices that can catch people off guard, so making the rub yourself from scratch puts you fully in control of every ingredient on the list. The pork is seared in coconut oil until deeply golden, then braised low and slow in a tangy apple cider vinegar and bone broth liquid sweetened with just a touch of honey — that's where the real Carolina character comes through. After hours in the oven, the meat shreds effortlessly, and the braising liquid gets reduced into a glossy, punchy sauce that gets tossed right back in. The result is tender, juicy, fall-apart pork with layers of flavor that taste like they took far more effort than they actually did. Scatter some fresh parsley on top and serve it straight from the pot for a crowd-pleasing centerpiece that's as weeknight-friendly as it is impressive.

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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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