Nickel Allergy Friendly Italian Herb Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

Nickel Allergy Friendly Italian Herb Pulled Pork

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Ingredients

6 servings

3 lb bone-in pork shoulder (boston butt)
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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