Artificial Food Coloring Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork is the kind of dish that fills your whole kitchen with an aroma so good it's hard to wait for it to finish cooking. This version gets its depth from a rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon — all real, whole spices with zero synthetic dyes or artificial additives hiding in the mix. The braising liquid is just as clean: 100% pomegranate juice, apple cider vinegar, bone broth, and a touch of honey, so every drop of flavor comes from actual food. That matters more than you might think, because bottled barbecue sauces and seasoning packets are notorious for sneaking in artificial colorings that have no business being on a dinner plate. Here, the gorgeous mahogany color on the finished pork comes entirely from a proper sear in coconut oil and the natural richness of the braising juices — no shortcuts needed. After a long, low braise in the Dutch oven, the shoulder shreds effortlessly into tender, juicy strands that soak up every bit of that tangy, herb-scented liquid. It's the kind of crowd-pleasing centerpiece that proves eating without artificial additives doesn't mean eating without serious, satisfying flavor.
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Learn more →Ingredients
6 servings
For the pork
- 3 ½ lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut oil
For the braise
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, smashed
- 3 sprigs fresh rosemary
- ¾ cup pomegranate juice (100% juice, no added sugar)
- 3 tbsp apple cider vinegar
- 1 cup bone broth
- 1 tbsp honey
For serving
- fresh rosemary sprigs, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the pork shoulder completely dry with paper towels. In a small bowl, combine the salt, chopped rosemary, turmeric, ginger, and Ceylon cinnamon. Rub the spice mixture all over the pork, pressing it into any crevices.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning with tongs every 3–4 minutes, until deeply browned on all sides, about 12–15 minutes total. Transfer the pork to a plate.
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