Sesame 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 beautifully browned on every side, locking in flavor before the long, low oven braise does its magic. After nearly four hours, the meat shreds effortlessly and soaks back up all those rich, tangy juices — the kind of result that makes a Dutch oven feel like the best investment you've ever made. For anyone navigating sesame allergies or sensitivities, pulled pork can actually be a minefield of store-bought sauces and spice blends that sneak in tahini or sesame oil, but every single ingredient here is straightforward and easy to verify. There's no bottled barbecue sauce, no mystery seasoning packet — just whole spices, fresh herbs, and clean pantry staples you can source with confidence. The result is fork-tender, deeply flavored pork that works beautifully piled onto a bun, tucked into a grain bowl, or served straight from the pot with whatever sides you love.
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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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