Cashew Free Rosemary & Apple Cider Pulled Pork
Slow-braised and fall-apart tender, this pulled pork is the kind of dish that fills your whole kitchen with an aroma you won't want to leave. A bold spice rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon gets pressed into every crevice of the pork shoulder before it's seared to a deep, caramelized crust in coconut oil. The braising liquid is where things get really interesting — pomegranate juice, apple cider vinegar, bone broth, and honey create a sweet-tart, savory bath that the pork slowly drinks up over hours in the oven. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety involved — just straightforward, wholesome cooking. Once the pork hits 195°F and shreds with zero resistance, you toss it back into those glossy, reduced juices for maximum flavor in every bite. It's stunning piled onto a plate with a few fresh rosemary sprigs, but honestly just as good straight from the pot.
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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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