Pistachio Free Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

4.7

(25)

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. A bone-in pork shoulder gets rubbed down with a warm spice blend — turmeric, ginger, Ceylon cinnamon, thyme, and oregano — then left to marinate overnight so the flavors really sink in. The long, low braise in apple cider vinegar and bone broth is where the magic happens, breaking the meat down until it shreds apart effortlessly and soaks up every drop of that tangy, honey-kissed liquid. Once the braising liquid is reduced into a glossy, concentrated sauce and poured back over the pulled pork, you've got something that tastes like it came from a serious barbecue joint. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress — just clean, bold flavor from pantry staples. A scatter of fresh parsley at the end adds a bright finish that cuts through the richness beautifully. Pile it onto whatever you're serving and get ready for people to ask for seconds.

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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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