Wheat Free Carolina Pulled Pork
Slow-braised pulled pork is one of those dishes that feels like a project but rewards you with something deeply satisfying — tender, shreddable meat that practically falls apart at the touch of a fork. The spice rub here is genuinely interesting, layering turmeric, ginger, thyme, oregano, and Ceylon cinnamon into something warm and complex before the pork even hits the heat. A long overnight rest lets those flavors sink in, and then a low-and-slow braise in apple cider vinegar and bone broth does the heavy lifting, building a tangy, savory braising liquid that gets reduced down into a glossy finishing sauce. There's no soy sauce, no flour-thickened condiments, and no store-bought barbecue sauce to second-guess — just clean, whole ingredients from start to finish. That matters a lot when you're trying to avoid wheat, because traditional pulled pork recipes often sneak in Worcestershire sauce or bottled sauces that carry hidden gluten. The coconut oil sear gives the exterior a gorgeous crust before everything goes into the oven, so you're not sacrificing any of that deep, caramelized flavor. Pile it over rice, tuck it into lettuce wraps, or eat it straight from the bowl — it's the kind of recipe that earns a permanent spot in your rotation.
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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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