MSG 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 packet of seasoning mix or store-bought sauce. That matters more than it sounds — many commercial rubs, broths, and barbecue sauces sneak in glutamates or yeast extracts that can be hard to spot on a label. Here, every ingredient is clean and whole: fresh rosemary, warming spices like turmeric and Ceylon cinnamon, real bone broth, and a braising liquid built from pomegranate juice, apple cider vinegar, and honey. The pork shoulder gets a proper sear in coconut oil first, building that deep, caramelized crust before it ever hits the oven, so the flavor is entirely natural and entirely earned. After a long, low braise, the meat shreds effortlessly and soaks back up all those tangy, herby juices. It's the kind of dish that fills your kitchen with an incredible aroma and tastes like it took far more effort than it actually did.
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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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