Breastfeeding Friendly Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork is the kind of deeply satisfying meal that feels like a reward after a long day, and this version delivers serious flavor without any of the processed shortcuts or mystery additives that can make store-bought versions feel like a gamble. The pork shoulder gets rubbed with fresh rosemary, turmeric, ginger, and Ceylon cinnamon before being seared until deeply golden — that crust is where so much of the flavor lives. A braising liquid built from pomegranate juice, apple cider vinegar, bone broth, and honey keeps everything rich and tender while the oven does the heavy lifting for several hours. Bone broth adds a nourishing depth that makes this dish feel especially well-suited for a season of life when your body is working overtime. The whole-food ingredient list is reassuringly clean — no artificial flavors, no preservatives, just real pantry staples and fresh herbs. Once the pork shreds apart with two forks and gets tossed back into those glossy, fragrant juices, it's genuinely hard not to eat it straight from the pot. Pile it over rice, tuck it into a wrap, or serve it simply with whatever vegetables you have on hand — it's endlessly versatile and just as good the next day.
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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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