Brazil Nut Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork doesn't get much more satisfying than this — fragrant with fresh rosemary, warmed by turmeric and Ceylon cinnamon, and finished in a deeply savory braise built from pomegranate juice, apple cider vinegar, and bone broth. The pork shoulder gets a thorough sear in coconut oil first, locking in that gorgeous crust before it spends hours becoming impossibly tender in the oven. Every ingredient here is straightforward and whole-food, so you never have to second-guess a label or worry about hidden additives sneaking into your meal. The braising liquid — spiked with honey and brightened by vinegar — reduces into a glossy, complex sauce that coats every strand of shredded meat. It's the kind of dish that fills the kitchen with an aroma that makes everyone wander in asking when dinner is ready. Pull it apart with two forks, toss it back into those rich juices, and pile it high however you like.
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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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