Capsaicin Free Rosemary & Apple Cider Pulled Pork
Pulled pork is one of those deeply satisfying, crowd-pleasing dishes that can feel off-limits when you need to avoid capsaicin — most versions lean hard on chili powder, cayenne, or spicy rubs that make the whole thing a no-go. This recipe takes a completely different and genuinely delicious route, building bold, complex flavor through rosemary, turmeric, ginger, and Ceylon cinnamon instead. The braising liquid is where the magic really happens: pomegranate juice, apple cider vinegar, honey, and bone broth come together into a rich, tangy-sweet bath that slowly transforms a bone-in pork shoulder into something impossibly tender. Searing the pork in coconut oil first gives you that deep, caramelized crust that makes every shredded bite taste like it came from a serious kitchen. After a long, slow braise in the oven, the meat falls apart with just two forks and soaks up all those gorgeous pan juices. The result is smoky, herby, and just a little sweet — proof that you don't need a single hot pepper to make pulled pork that people will ask about for weeks.
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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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