Xanthan Gum Free Carolina Pulled Pork

Slow-braised pork shoulder is one of those dishes that rewards patience with something genuinely spectacular — tender, pull-apart meat soaked in a tangy, honey-kissed vinegar sauce that hits every note you want from a classic Carolina-style recipe. The spice rub here leans on turmeric, ginger, Ceylon cinnamon, thyme, and oregano, which build a warm, aromatic crust during the overnight rest and then deepen beautifully during the long braise. For anyone navigating thickener sensitivities, this recipe is naturally free of xanthan gum at every stage — the sauce gets its body the old-fashioned way, by reducing the braising liquid down on the stovetop until it clings to the meat. That reduction, built from apple cider vinegar and bone broth with a touch of honey, is what makes the final dish taste so layered and intentional rather than one-dimensional. Searing the pork in coconut oil before it goes into the oven is a step worth taking seriously — those golden-brown edges add a savory depth that carries through every bite of shredded meat. The whole thing comes together in a Dutch oven with no specialty equipment and no complicated techniques, just good ingredients and low, slow heat doing the work. Finish it with a scatter of fresh parsley if you have it, and try not to eat half of it straight from the pot before it even makes it to the table.

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