Shellfish Free Rosemary & Apple Cider Pulled Pork

Slow-braised pulled pork doesn't get more satisfying than this — a bone-in pork shoulder rubbed with rosemary, turmeric, ginger, and Ceylon cinnamon, then seared until deeply golden and braised low and slow in a fragrant mix of pomegranate juice, apple cider vinegar, bone broth, and honey. The result is fall-apart tender meat that practically shreds itself, soaked in a rich, slightly tangy braising liquid that tastes like it took far more effort than it did. Searing the pork in coconut oil before braising builds a serious crust that locks in flavor and gives the finished dish that irresistible depth you'd expect from a restaurant. Every single ingredient here is naturally free from shellfish and shellfish derivatives — no sauces, no broths, no seasonings that sneak in hidden seafood — so you can cook with complete confidence. The pomegranate juice adds a subtle sweetness that plays beautifully against the vinegar, while the warm spice rub keeps things grounded and savory. This is the kind of centerpiece dish that works for a laid-back Sunday dinner or a crowd-pleasing gathering, piled high on whatever you're serving it with and finished with a sprig of fresh rosemary for good measure.

About Fig

Fig 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 →