Carrageenan Free Rosemary & Apple Cider Pulled Pork

Slow-braised pork shoulder doesn't get much more satisfying than this — deeply savory, fall-apart tender, and layered with the kind of flavor that makes people ask what's in it. The rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon gives the meat a warm, aromatic crust before it ever hits the pot, and the braise of pomegranate juice, apple cider vinegar, and bone broth keeps everything impossibly juicy over those long, low hours in the oven. Carrageenan is a common additive in processed broths, flavored juices, and even some packaged meats, so cooking from scratch with whole, labeled ingredients is the cleanest way to stay clear of it — and this recipe does exactly that. Every component here is straightforward and easy to verify: fresh herbs, whole spices, 100% pomegranate juice, and a good bone broth with nothing hidden in the fine print. The Dutch oven does the heavy lifting, building a rich, glossy braising liquid that you shred the pork right back into before serving. Whether you pile it onto a plate on its own or spoon it over something hearty, the result is the kind of meal that tastes like it took far more effort than it actually did.

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