Hazelnut Free Rosemary & Apple Cider Pulled Pork

Slow-braised pulled pork is the kind of dish that fills the whole house with an aroma so good people start wandering into the kitchen hours before dinner is ready. This version layers earthy rosemary, warm turmeric, ginger, and Ceylon cinnamon into a spice rub that gets pressed deep into a bone-in pork shoulder before it ever hits the heat. A hard sear in coconut oil builds a caramelized crust, and then the real magic happens in a Dutch oven with pomegranate juice, apple cider vinegar, bone broth, and honey — a braising liquid that's tangy, subtly sweet, and absolutely packed with flavor. After a long, low oven braise, the pork shreds apart with almost no effort and gets tossed back into those concentrated juices so every strand is coated. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. It's a genuinely crowd-pleasing centerpiece that works beautifully over rice, tucked into a roll, or piled onto a plate on its own.

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