Seeds Free Carolina Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it took serious skill, but the oven does most of the heavy lifting for you. A fragrant dry rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon gets pressed into every crevice of a bone-in pork shoulder, then the whole thing is left to marinate overnight so the flavors really sink in. The next day, a hard sear in coconut oil builds a gorgeous crust before the pork gets braised low and slow in apple cider vinegar and bone broth — a tangy, savory combination that keeps the meat incredibly moist and gives the final sauce real depth. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win: every single ingredient, from the spice blend to the braising liquid, is naturally free of seeds and seed-derived oils, so there's no need to scrutinize labels or swap anything out. The braising liquid gets reduced into a glossy, slightly sweet-tart sauce that gets poured right back over the shredded meat, coating every strand. A handful of fresh parsley at the end adds a bright, clean finish that makes the whole platter look as good as it tastes. This is the kind of recipe that disappears fast at the table, no matter who you're feeding.
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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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