Pistachio 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 deeply savory braising liquid built from pomegranate juice, apple cider vinegar, and bone broth. The pork shoulder gets a generous rub of turmeric, ginger, and Ceylon cinnamon before it's seared in coconut oil until deeply golden, locking in flavor before the long, low oven braise does its magic. After several hours in the Dutch oven, the meat shreds effortlessly and soaks back up all those rich, tangy juices. Tree nut allergies can make store-bought spice blends and marinades a minefield, but every single ingredient here is straightforward and easy to verify — no blends, no mystery seasonings, no shared-facility concerns to navigate. The result is pull-apart pork that's bold and complex without relying on anything you'd need to second-guess. It's the kind of dish that fills the whole kitchen with an incredible smell and tastes even better than it sounds.
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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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