Nitrate & Nitrite Free Rosemary & Apple Cider Pulled Pork
Pulled pork is one of those dishes that usually comes loaded with cured meats, store-bought rubs, or bottled sauces that sneak in preservatives you never asked for. This version keeps everything clean from start to finish, relying on a fragrant spice rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon to build serious depth without any of the additives. The braising liquid is where things get truly special — pomegranate juice, apple cider vinegar, bone broth, and a touch of honey create a rich, tangy-sweet bath that slowly transforms a bone-in pork shoulder into something impossibly tender. Searing the pork first in coconut oil locks in a gorgeous crust, and then the low-and-slow oven braise does all the heavy lifting from there. Every ingredient on this list is whole and recognizable, which means you can serve it confidently without scanning labels or second-guessing what's hiding in a spice packet. The shredded pork gets tossed back into those deeply savory pan juices, so every bite is saucy, aromatic, and packed with flavor. It's the kind of crowd-pleasing centerpiece that tastes like it took serious effort — because it did, just not from you.
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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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