Mushroom Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork doesn't get much more satisfying than this — fragrant with fresh rosemary, warm spices, and a braising liquid built from pomegranate juice, apple cider vinegar, and bone broth. The pork shoulder gets a serious sear in coconut oil before it ever hits the oven, locking in a deep, caramelized crust that makes the final shredded result absolutely irresistible. Turmeric, ginger, and Ceylon cinnamon round out the spice rub in a way that feels both cozy and a little unexpected. Many store-bought pulled pork sauces and seasoning blends sneak in mushroom powder or umami boosters derived from fungi, so cooking from scratch with a clean ingredient list like this one is genuinely the safest route. The braising liquid reduces into a glossy, tangy-sweet sauce that coats every strand of pork — no shortcuts, no fillers, just real flavor. After a long, low braise, the meat shreds effortlessly and soaks up all those gorgeous juices right back in the pot. Whether you pile it onto a bun, serve it over rice, or eat it straight from the Dutch oven, this is the kind of recipe that makes your whole kitchen smell incredible for hours.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!