Yeast 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 pure comfort, and this version delivers all that smoky, tangy, fall-apart goodness without a single ingredient that could trip up a yeast-free lifestyle. The overnight spice rub — built from turmeric, ginger, thyme, oregano, and Ceylon cinnamon — gives the pork shoulder incredible depth before it even hits the heat. Apple cider vinegar stands in as the bright, punchy backbone of the braising liquid, which is great news because it brings that classic Carolina tang while keeping everything completely free of fermented or yeast-derived additives. Bone broth and a touch of honey round out the liquid into something rich and slightly sweet, and once it reduces down into a glossy sauce, you'll want to pour it over everything. The low-and-slow Dutch oven braise does all the heavy lifting, turning a tough cut into something so tender it practically shreds itself. It's the kind of recipe that makes a big batch feel effortless, and the leftovers — if there are any — only get better as the flavors settle in.

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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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