BHA & BHT Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork doesn't get much more satisfying than this — fragrant with fresh rosemary, warm spices, and a deeply savory braising liquid built from pomegranate juice, apple cider vinegar, and bone broth. Every ingredient here is whole and recognizable, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into everything from packaged spice blends to store-bought sauces and broths. By building the rub from scratch with sea salt, turmeric, ginger, and Ceylon cinnamon, and using 100% pomegranate juice with no added sugar, you stay completely in control of what goes into the pot. The pork shoulder gets seared in coconut oil until deeply browned, then nestled into that aromatic braising liquid and slow-cooked low and slow until it falls apart at the touch of a fork. The result is tender, juicy, and layered with flavor — sweet, tangy, herby, and just a little earthy from the turmeric. It's the kind of dish that makes the whole house smell incredible and tastes like it took far more effort than it actually did.
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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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