Sesame Free Carolina Pulled Pork
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 fragrant dry rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon gets pressed into a bone-in pork shoulder and left to work overnight, building layers of flavor before the meat ever hits the heat. The pork is then seared in coconut oil until deeply golden, then braised low and slow in a tangy apple cider vinegar and bone broth liquid sweetened with just a touch of honey. That braising liquid gets reduced into a glossy, punchy sauce that gets tossed right back through the shredded meat — no bottled condiments needed. This matters because many store-bought barbecue sauces and spice blends sneak in sesame oil or tahini-based ingredients, but every component here is straightforward and easy to verify. The result is fork-tender, pull-apart pork with a Carolina-style tang that tastes anything but restricted. Finish it with a scatter of fresh parsley and serve it however you like — it's a crowd-pleaser that just happens to be completely free of sesame in any form.
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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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