Soy 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 dishes that feels like a celebration every single time it hits the table, and this version delivers all the smoky, tangy, fall-apart magic you'd expect from a classic Carolina-style recipe. The pork shoulder gets a generous overnight rub of warm spices — turmeric, ginger, thyme, oregano, and Ceylon cinnamon — before being seared in coconut oil and braised low and slow in a bright apple cider vinegar and bone broth liquid. That braising liquid is the real secret: once the pork is done, it gets reduced down into a glossy, tangy sauce that gets poured right back over the shredded meat for maximum flavor in every bite. Soy-free cooking can get tricky with pulled pork because so many store-bought sauces and broths sneak in soy derivatives, but every single ingredient here is clean and straightforward. Using a quality AIP-compliant bone broth and checking your pantry staples is all it takes to keep this completely worry-free. The result is deeply savory, fork-tender pork that practically shreds itself after hours in the oven — pile it high, finish with a scatter of fresh parsley, and get ready for everyone 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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