Turkey Free Carolina Pulled Pork
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can sometimes hide surprising ingredients in the sauce or seasoning blend — but every component here is straightforward and easy to verify. 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 the flavors really sink in. The low-and-slow braise in apple cider vinegar and bone broth is where the magic happens — that tangy, savory liquid tenderizes the meat until it practically falls apart on its own, and then it gets reduced into a glossy, flavor-packed sauce to toss right back through the shreds. Searing the shoulder first in coconut oil builds a deep, caramelized crust that adds richness you just can't skip. The result is fork-tender, juicy pulled pork with a slightly tangy Carolina-style profile and a spice complexity that feels anything but ordinary. A scatter of fresh flat-leaf parsley at the end brightens the whole bowl and makes it look as good as it tastes. Whether you pile it onto a plate on its own or serve it alongside your favorite sides, this is the kind of recipe that disappears fast.
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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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