Macadamia Free Rosemary & Apple Cider Pulled Pork

Slow-braised and fall-apart tender, this pulled pork is the kind of dish that fills your whole kitchen with an irresistible, herb-forward aroma before it even hits the table. A bold spice rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon gets pressed into every crevice of the pork shoulder before a deep, golden sear locks in all that flavor. The braising liquid — pomegranate juice, apple cider vinegar, bone broth, and a touch of honey — builds a rich, slightly tangy sauce that the shredded pork soaks right back up at the end. Tree nut concerns can sneak into unexpected places, especially in spice blends and store-bought sauces, but every component here is straightforward and easy to verify. Coconut oil handles the sear, and the rest of the ingredient list is clean, whole-food pantry staples with nothing ambiguous hiding in the mix. Low and slow in a Dutch oven does all the heavy lifting, so the result is deeply savory, pull-apart pork with almost no active effort required. Pile it over rice, stuff it into wraps, or serve it straight from the pot with a sprig of rosemary on top — it's genuinely hard to go wrong.

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