Peanut Free Rosemary & Apple Cider Pulled Pork
Slow-braised and fall-apart tender, this pulled pork is the kind of dish that fills your whole kitchen with an irresistible aroma long before it hits the table. A bold spice rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon gets pressed into every crevice of the pork shoulder before it's seared to a deep, caramelous crust in coconut oil. The braising liquid is where things get really interesting — pomegranate juice, apple cider vinegar, bone broth, and honey create a rich, tangy-sweet base that the pork slowly drinks up over hours in the oven. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or cross-contamination stress to worry about. Store-bought pulled pork sauces and seasoning blends can be surprisingly risky territory, but building everything from scratch with whole, recognizable ingredients keeps this completely safe and totally delicious. Once the pork shreds effortlessly with two forks and gets tossed back through those glossy braising juices, you'll have something that works beautifully piled onto rolls, spooned over rice, or eaten straight from the pot.
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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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