Paleo Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it belongs at a backyard cookout, and this version delivers every bit of that smoky, tangy, fall-apart magic without straying from whole-food ingredients. The pork shoulder gets an 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 crust, and then a long, slow braise in apple cider vinegar and bone broth does the heavy lifting, breaking the collagen down into something impossibly tender. The braising liquid gets reduced into a glossy, tangy sauce that gets poured right back over the shredded meat, so every bite is juicy and packed with flavor. Traditional Carolina-style recipes often rely on sugar-heavy sauces or condiments that don't fit a grain-free, legume-free lifestyle, but here a touch of honey and the natural richness of bone broth handle all the balance you need. It's the kind of recipe that rewards patience — a low oven and a few hours are really all that stand between you and a pot of something spectacular. Pile it into lettuce cups, serve it alongside roasted vegetables, or just eat it straight from the Dutch oven with a fork — no judgment.
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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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