Rice Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with an irresistible aroma, and this version takes things up a notch with fragrant rosemary, warm spices, and a braising liquid built on pomegranate juice and apple cider vinegar. The result is fork-tender, shreddable pork with a complex sweet-tart depth that tastes like it took far more effort than it actually did. Skipping rice as a base is genuinely easy here because the pork is so rich and saucy on its own — it pairs beautifully with roasted vegetables, lettuce wraps, grain-free flatbreads, or simply eaten straight from the pot. The spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat a warmly exotic character that sets it apart from any standard BBQ-style recipe. Searing the shoulder first in coconut oil builds a gorgeous crust that locks in flavor before the long, low oven braise does its magic. Everything comes together in a single Dutch oven, which means minimal cleanup and maximum reward. This is the kind of recipe that earns a permanent spot in your weekend rotation.
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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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