Citric Acid Free Rosemary & Apple Cider Pulled Pork

Slow-braised pulled pork is one of those deeply satisfying meals that feels like it took serious skill, but mostly just takes patience — and this version delivers on every level. The rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon gives the pork shoulder a warm, aromatic crust before it ever hits the pot, and the sear in coconut oil locks in a richness that carries through the entire braise. For anyone navigating a citric acid sensitivity, pulled pork can be a minefield — commercial sauces, broths, and even spice blends often sneak in citric acid as a preservative or flavor enhancer. Here, the braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and honey, so every ingredient is straightforward and easy to vet. The result is fork-tender meat that shreds effortlessly and soaks up those sweet, tangy, herb-laced juices right back in the pot. It's the kind of dish that fills the kitchen with an incredible smell for hours and tastes even better than it sounds.

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