Seeds Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying meals that feels like it took serious skill, but mostly just takes time and a good Dutch oven. This version gets its complexity from a fragrant rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon, which creates a crust during searing that you'll want to eat straight off the cutting board. The braising liquid — pomegranate juice, apple cider vinegar, bone broth, and a touch of honey — keeps everything incredibly moist while building a rich, tangy sauce that coats every shred of pork. For anyone navigating a seeds-free lifestyle, pulled pork can be a minefield of hidden ingredients — commercial spice blends, store-bought sauces, and even some broths sneak in sesame or other seed-derived oils. Here, every single component is straightforward and easy to verify, from the coconut oil used for searing to the 100% pomegranate juice in the braise. Nothing in this recipe relies on seed-based thickeners, condiments, or oils, so you can serve it with total confidence. The result is fork-tender, fall-apart pork that's bold and aromatic without a single shortcut. Pile it over roasted vegetables, tuck it into lettuce wraps, or just eat it straight from the pot — no judgment here.
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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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