Nutmeg Free Rosemary & Apple Cider Pulled Pork
Pulled pork is one of those deeply satisfying dishes that feels like it took serious skill, but this Dutch oven braise does most of the heavy lifting for you. A fragrant rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon builds incredible depth without leaning on any of the warm spices that can sneak nutmeg into an otherwise simple recipe. The braising liquid is where things get really interesting — pomegranate juice and apple cider vinegar bring a bright, tangy sweetness that plays beautifully against the richness of the pork shoulder, while bone broth and honey round everything out into something genuinely complex. Searing the meat first in coconut oil creates that gorgeous, caramelized crust that makes the final shred so irresistible. After a long, slow braise at 325°F, the pork pulls apart effortlessly and gets tossed back into those concentrated juices so every bite is deeply saucy and flavorful. It's the kind of meal that fills the whole house with an aroma that makes everyone wander into the kitchen asking when dinner is ready.
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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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