Nightshade Free Rosemary & Apple Cider Pulled Pork
Pulled pork is one of those deeply satisfying comfort foods that can feel off-limits when you're avoiding nightshades — most versions rely on tomato-based sauces or smoky paprika-heavy rubs that are loaded with peppers. This recipe takes a completely different and genuinely delicious route, building bold flavor through fresh rosemary, warm spices like turmeric and Ceylon cinnamon, and a braising liquid made from pomegranate juice, apple cider vinegar, and bone broth. The result is tender, fall-apart pork with a savory-sweet depth that honestly doesn't miss the tomatoes at all. The process starts with a proper sear in coconut oil, which locks in juices and creates that irresistible caramelized crust before the pork ever hits the oven. Slow-braising in a Dutch oven for several hours does the heavy lifting, coaxing the shoulder into something so fork-tender it practically shreds itself. The braising liquid reduces into a glossy, fragrant jus that gets tossed right back through the meat, so every bite is coated in those layered, aromatic flavors. It's the kind of dish that fills your kitchen with an incredible smell and rewards your patience in the most satisfying way.
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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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