Oats Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with an irresistible aroma, and this Carolina-style version absolutely delivers on that promise. A bone-in pork shoulder gets rubbed down with a warming blend of turmeric, ginger, thyme, oregano, and Ceylon cinnamon, then left to marinate overnight so every bite is packed with flavor from the inside out. The braising liquid — a tangy mix of apple cider vinegar, bone broth, and a touch of honey — does the heavy lifting in the oven, keeping the meat incredibly moist while building a sauce worth drizzling over everything. After four to five hours at a low, steady heat, the pork shreds apart with almost no effort, pulling into those long, juicy strands that make this dish so craveable. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any grain-based thickeners or fillers — the sauce gets its body simply from reduction, nothing else. Every ingredient here is straightforward and easy to verify, so there's no second-guessing labels or hunting for specialty products. Finish it with a scatter of fresh parsley and serve it up however you like — it's a crowd-pleaser that doesn't ask you to compromise on a single thing.
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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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