Celery Free Rosemary & Apple Cider Pulled Pork

Slow-braised pulled pork doesn't get much better than this — a bone-in shoulder rubbed with fragrant rosemary, turmeric, ginger, and Ceylon cinnamon, then nestled into a Dutch oven with pomegranate juice, apple cider vinegar, and bone broth until it's fall-apart tender. The combination of warm spices and tangy-sweet braising liquid creates layers of flavor that taste like you spent all day in the kitchen — because honestly, you kind of did, and it's absolutely worth it. Celery and celery seed show up in a surprising number of spice blends, marinades, and store-bought broth products, which can make dishes like this tricky to navigate without careful label-reading. Here, every ingredient is straightforward and easy to verify, from the fresh herbs to the 100% pomegranate juice and honey. Searing the pork first in coconut oil builds a deep, caramelized crust that adds richness to the final shredded meat, while the braising liquid reduces into a glossy, savory-sweet sauce you'll want to spoon over everything. Once it comes out of the oven, two forks and a little patience are all you need to pull it into tender, juicy strands. Pile it onto rolls, spoon it over rice, or serve it straight from the pot — this one disappears fast.

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