Chestnut Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork doesn't get much more satisfying than this — fragrant with fresh rosemary, warm spices, and a deeply savory braising liquid built from pomegranate juice, apple cider vinegar, and bone broth. The pork shoulder gets a generous rub of turmeric, ginger, and Ceylon cinnamon before it's seared in coconut oil until beautifully browned on every side, locking in all that flavor before the long, low oven braise does its magic. After several hours in the Dutch oven, the meat becomes so tender it practically falls apart at the touch of a fork. Tossed back into the reduced, glossy pan juices, every shred is coated in something genuinely special. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and chestnut-derived ingredients — every component is straightforward and easy to verify. The ingredient list leans on fresh herbs, whole spices, and pantry staples, so there's no guesswork about what's actually in the pot. Whether you pile it onto a roll, serve it over grains, or eat it straight from the pan, this is the kind of recipe that earns a permanent spot in the rotation.
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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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