Walnut Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork doesn't get much more satisfying than this — fragrant with fresh rosemary, warmed by turmeric and Ceylon cinnamon, and finished in a deeply savory bath of pomegranate juice, apple cider vinegar, and bone broth. The result is fork-tender, fall-apart pork that practically shreds itself after hours of low, gentle oven braising. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The sear in coconut oil builds a gorgeous crust before the pork ever hits the braising liquid, and that step alone makes the final dish taste like it came from a serious kitchen. Pomegranate juice and a touch of honey bring a subtle sweetness that balances the vinegar and savory broth beautifully — it's complex without being fussy. This is the kind of recipe that fills your whole house with an incredible smell and rewards your patience with something genuinely spectacular on the plate.
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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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