Pecan Free Carolina Pulled Pork
Slow-braised pork shoulder is one of those dishes that fills the whole kitchen with an irresistible aroma, and this version delivers every bit of that comfort. A fragrant dry rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon gets pressed into the meat and left to work overnight, building deep, layered flavor before the pork ever hits the heat. The braising liquid — apple cider vinegar, bone broth, and a touch of honey — keeps everything tender and tangy in true Carolina fashion, then gets reduced into a glossy, savory sauce that coats every strand of shredded meat. Searing the shoulder in coconut oil first locks in a gorgeous crust, so you get that contrast of caramelized exterior and pull-apart interior that makes great pulled pork so satisfying. Because the whole thing is built from straightforward pantry spices and clean, whole-food ingredients, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from processed seasonings. Scatter a little fresh parsley over the top before serving and you've got a centerpiece dish that works just as well piled onto a plate as it does tucked into whatever you're serving alongside 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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