Eosinophilic Esophagitis Friendly Italian Herb Pulled Pork
Total time4 hr 20 min
Prep time20 min
Cook time4 hr
4.7(13)
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Learn more →Ingredients
6 servings
- 3 lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp olive oil
- 6 cloves garlic, smashed and peeled
- 1 medium yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh oregano leaves
- 2 tbsp apple cider vinegar
- 1 cup bone broth
For serving
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pat the pork shoulder completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture all over the pork, pressing it into any crevices.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, undisturbed, for 4–5 minutes per side until a deep golden-brown crust forms on all sides. Transfer the pork to a plate.
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