Beef Free Rosemary & Apple Cider Pulled Pork
Pulled pork done right is one of those dishes that fills the whole kitchen with an aroma so good it's hard to wait. This version gets a serious flavor upgrade from a spice rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon before the pork is seared until deeply browned in coconut oil — that crust is where so much of the richness comes from. The braising liquid is genuinely special: pomegranate juice, apple cider vinegar, bone broth, and honey come together with sliced onion and smashed garlic to create something tangy, subtly sweet, and savory all at once. Everything is completely free of any bovine ingredients, so there's no need to scrutinize labels or swap anything out — the recipe is built that way from the ground up. After a long, slow braise in a Dutch oven, the pork shoulder shreds effortlessly and gets tossed back into those gorgeous pan juices. The result is tender, saucy, and layered with herby, warm-spiced depth that tastes far more complex than the ingredient list suggests. Pile it onto rolls, spoon it over rice, or eat it straight from the pot — no judgment here.
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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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