Shellfish 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 fragrant blend of turmeric, ginger, thyme, oregano, and Ceylon cinnamon, then 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 whole thing braises low and slow in a tangy apple cider vinegar and bone broth liquid sweetened with just a touch of honey. After several hours in the oven, the meat becomes so tender it practically falls apart at the suggestion of a fork. The braising liquid gets reduced into a glossy, punchy sauce that gets tossed right back through the shredded pork — no bottled condiments needed, which means no mystery ingredients to worry about. This is the kind of recipe that works beautifully for a crowd, a meal prep session, or just a weekend when you want something truly worth the wait. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together.

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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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