Oral Allergy Syndrome Friendly Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

Oral Allergy Syndrome Friendly Carolina Pulled Pork

Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with warmth, and this version delivers serious flavor through a smart blend of dried spices rather than any fresh herbs or raw produce that can trigger oral allergy reactions. The rub leans on ground turmeric, ginger, Ceylon cinnamon, thyme, and oregano — all dried, all safe — pressed into a bone-in pork shoulder and left to marinate overnight so every bite is deeply seasoned. Searing the meat in coconut oil before it goes into the oven builds a gorgeous crust, and the braising liquid of apple cider vinegar, bone broth, and honey keeps things tangy, rich, and just a little sweet. After four to five hours at a low oven temperature, the pork shreds effortlessly and gets tossed back into the reduced braising liquid for a glossy, flavor-packed finish. The optional fresh parsley garnish is easy to skip if you prefer to keep things completely on the safe side. This is the kind of crowd-pleasing centerpiece that feels indulgent without a single ingredient that should give you pause.

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Ingredients

8 servings

For the pork

4 lb bone-in pork shoulder (boston butt)
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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)
Omit this
This ingredient likely doesn’t work for the diet.

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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