Eggless Rosemary & Apple Cider Pulled Pork

Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with an irresistible aroma, and this version takes it somewhere genuinely special. A fragrant spice rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon gets pressed into every crevice of a bone-in pork shoulder before it's seared in coconut oil until deeply golden. The braising liquid — pomegranate juice, apple cider vinegar, bone broth, and a touch of honey — builds a rich, tangy-sweet sauce that the shredded pork soaks right back up before serving. Every single ingredient here is naturally free of eggs, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. The low-and-slow oven braise does all the heavy lifting, breaking the pork down to fork-tender, pull-apart perfection over a few unhurried hours. It's the kind of meal that feels impressive enough for a gathering but is honestly hands-off once the Dutch oven goes in the oven.

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