Soy 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 braising liquid built on pomegranate juice, apple cider vinegar, and bone broth. The result is deeply savory, just a little tangy, and tender enough to fall apart at the touch of two forks. Every ingredient here is straightforward and clean, which matters when you're navigating store-bought sauces and condiments that so often sneak in soy in one form or another. This recipe skips all of that entirely — coconut oil handles the sear, honey adds a gentle sweetness, and the braising liquid does all the heavy lifting on flavor. Ceylon cinnamon and turmeric give the spice rub a subtle warmth that plays beautifully against the brightness of the vinegar and pomegranate. A long, low braise in the Dutch oven means the pork practically shreds itself, and the leftover juices get stirred right back in so nothing goes to waste. Whether you pile it onto a bun, tuck it into lettuce wraps, or eat it straight from the pot, this one is absolutely worth the wait.
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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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