Mediterranean Diet Friendly Rosemary & Apple Cider Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

Mediterranean Diet Friendly Rosemary & Apple Cider Pulled Pork

This slow-braised pork shoulder gets its deep flavor from a rub of fresh rosemary, warm turmeric, ginger, and Ceylon cinnamon, then sears in coconut oil before settling into a low, slow oven braise. The braising liquid — bright pomegranate juice, apple cider vinegar, savory bone broth, and a touch of honey — reduces alongside softened onion and garlic into a rich, tangy sauce that the shredded meat soaks up perfectly. Hours in the oven break the pork down until it falls apart at the touch of a fork, tender enough to pull with two forks and toss right back into those glossy pan juices. It's a satisfying, herb-forward main built on whole ingredients like garlic, onion, and good olive-oil-style fats, which makes it a smart pick for a Mediterranean-style table. Serve it piled over a grain bowl, tucked into warm flatbread, or alongside roasted vegetables for a meal that feels both rustic and refined. Garnish with a few extra rosemary sprigs for a fragrant finishing touch.

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Ingredients

6 servings

For the pork

3 ½ lb bone-in pork shoulder (boston butt)
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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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