Seed Oil 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 feels like it took all day — because it did, in the best possible way. A bone-in pork shoulder gets rubbed down with a warming blend of turmeric, ginger, thyme, oregano, and Ceylon cinnamon, then left to marinate overnight so every bit of that flavor works its way into the meat. The magic here is in what's not in the pot: coconut oil stands in for the industrial vegetable and seed oils that sneak into so many braised and barbecue recipes, keeping this one genuinely clean from start to finish. The braising liquid — apple cider vinegar, bone broth, and a touch of honey — does double duty, keeping the pork impossibly tender while reducing down into a tangy, glossy sauce that gets poured right back over the shredded meat. After four to five hours in a low oven, the shoulder practically falls apart on its own, and the result is rich, juicy, and packed with flavor without a drop of canola, soybean, or sunflower oil anywhere in sight. A scatter of fresh parsley at the end adds a bright finish that cuts through the richness beautifully. This is the kind of crowd-pleasing centerpiece that makes it easy to eat well without compromising on anything.

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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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