Low Iodine Rosemary & Apple Cider Pulled Pork

Slow-braised pulled pork is the kind of dish that fills your whole kitchen with an aroma so good it's almost unfair. This version layers fresh rosemary, turmeric, ginger, and Ceylon cinnamon into a fragrant rub, then lets a bone-in pork shoulder go low and slow in a braising liquid built from pomegranate juice, apple cider vinegar, bone broth, and a touch of honey. The result is deeply savory, subtly sweet, and fall-apart tender in the best possible way. For anyone navigating a low-iodine approach, pulled pork recipes can be tricky — commercial sauces, iodized table salt, and processed broths are common culprits hiding where you least expect them. Here, fine sea salt stands in for iodized salt, and every component is straightforward and easy to verify. Coconut oil handles the sear, the braise is built from whole, recognizable ingredients, and there are no packaged seasonings or mystery additives to second-guess. Searing the pork shoulder until deeply browned before it goes into the oven is the move that makes this dish exceptional — those caramelized edges dissolve into the braising liquid and give the final shred incredible depth. Tossed back into the reduced juices before serving, every strand of pork is coated in that glossy, herb-scented sauce. It's the kind of recipe that looks impressive but mostly just asks you to be patient.

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