Walnut Free Carolina Pulled Pork

Total time13 hr 20 min

Prep time20 min

Cook time5 hr

4.7

(25)

Slow-braised pork shoulder is one of those dishes that fills the whole house with an irresistible aroma, and this version delivers serious depth of flavor thanks to a spice rub built around turmeric, ginger, Ceylon cinnamon, thyme, and oregano. The overnight dry rub does a lot of the heavy lifting before the pork ever hits the oven, drawing out moisture and letting those warm spices really sink in. A long, low braise in apple cider vinegar and bone broth keeps the meat incredibly juicy while building a tangy, slightly sweet braising liquid that gets reduced down into a glossy, pork-soaked sauce. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, honest cooking. The shredding step is genuinely satisfying, and once you toss that pulled pork in the reduced braising liquid, it's hard not to sneak a few bites straight from the pot. Finish it with a scatter of fresh flat-leaf parsley for a little brightness, and you've got a centerpiece dish that works just as well piled onto a plate as it does tucked into whatever you're serving alongside it.

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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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