Paraben 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 version delivers every bit of that comfort without any of the synthetic preservatives or artificial additives that sneak into so many store-bought sauces and spice blends. The pork shoulder gets an overnight rub of sea salt, turmeric, ginger, thyme, oregano, and Ceylon cinnamon — all clean, whole spices — before being seared in coconut oil until it's gloriously golden on every side. From there, a braising liquid of apple cider vinegar, bone broth, and a touch of honey does the slow, patient work of transforming the meat into something fork-tender and deeply flavorful. After several hours in a low oven, the pork shreds effortlessly and gets tossed with a reduced version of that tangy, savory braising liquid that clings to every strand. Because every ingredient here is straightforward and recognizable, you're not left guessing about what's actually in your food — a real relief when you're navigating a lifestyle that demands clean labels. Finish it with a scatter of fresh flat-leaf parsley for a pop of color and brightness, and you've got a crowd-pleasing centerpiece that tastes like it came from a serious barbecue joint, made entirely on your own terms.
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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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