Pregnancy Friendly Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork is the kind of deeply satisfying comfort food that feels made for a season when your body is working overtime and you need real nourishment on the plate. This version leans on a thoughtful spice rub — rosemary, turmeric, ginger, and Ceylon cinnamon — that brings warmth and anti-inflammatory goodness without anything you'd need to second-guess. The braising liquid is built from 100% pomegranate juice, apple cider vinegar, bone broth, and a touch of honey, so every ingredient earns its place and there's nothing hidden or processed to worry about. Cooking the pork to an internal temperature of at least 195°F means it's braised well beyond the safe threshold for fully cooked pork, which matters a lot right now. The result is fork-tender, pull-apart meat that's been bathed in rich, savory-sweet juices — the kind of thing that tastes like it took serious effort even though the oven does most of the work. Serve it over rice, tucked into a wrap, or straight from the pot with a spoon, and don't skip skimming the braising liquid before tossing the shredded pork back in — that step makes the whole dish come together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pork
- 3 ½ lb bone-in pork shoulder (boston butt)
Ingredient noteCook all meat thoroughly when pregnant.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!