Emulsifier Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that rewards patience, and this version delivers serious flavor without a single additive or processed shortcut. Every ingredient here is exactly what it says it is — whole spices, fresh herbs, real bone broth, and 100% pomegranate juice — so there's no need to squint at a label hunting for hidden emulsifiers or stabilizers. The spice rub of rosemary, turmeric, ginger, and Ceylon cinnamon creates a fragrant crust during the sear, while the apple cider vinegar and pomegranate juice build a braising liquid that's tangy, subtly sweet, and genuinely complex. Coconut oil handles the searing beautifully, and honey rounds out the sauce without any of the additives you'd find in bottled barbecue condiments. After several hours in the oven, the pork shoulder becomes impossibly tender and falls apart into juicy, flavor-soaked shreds that practically melt. Tossed back into those rich pan juices, it's the kind of meal that tastes like it came from a restaurant kitchen — made entirely from clean, straightforward ingredients you can trust.
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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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