Peanut Free Carolina Pulled Pork
Few things hit harder than a pile of slow-braised pulled pork that's been coaxed into tender, shreddable perfection over hours in the oven. This version leans into a bold dry rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano that gets pressed into every crevice of a bone-in pork shoulder and left to work overnight — so the flavor goes deep before the meat ever sees heat. The braising liquid is a tangy, savory blend of apple cider vinegar, bone broth, and a touch of honey that reduces down into a glossy, punchy sauce you pour right back over the shredded meat. Searing the shoulder in coconut oil first builds a caramelized crust that adds richness and complexity you just can't skip. Because every ingredient here is straightforward and whole-food-based, there's no need to scan labels for hidden additives or worry about cross-contact from shared processing lines — you know exactly what's in the pot. The result is juicy, fork-tender pork with a Carolina-style tang and a spice profile that feels anything but ordinary. Scatter some fresh parsley on top and serve it straight from the Dutch oven for a crowd-pleasing centerpiece that looks and tastes like you spent all day on it — because honestly, you kind of did, and it's absolutely worth it.
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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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