Yeast Free Rosemary & Apple Cider Pulled Pork
Slow-braised pulled pork is one of those dishes that feels deeply satisfying no matter the season, and this version delivers serious depth of flavor without relying on any fermented or yeast-based ingredients. That matters more than it sounds — many store-bought barbecue sauces, marinades, and even broths sneak in yeast extract or vinegar-forward condiments that can be problematic, so building the braising liquid from scratch here is a smart move. Instead, the pork shoulder gets its complexity from a fragrant rub of fresh rosemary, turmeric, ginger, and Ceylon cinnamon, then braises low and slow in a mix of pomegranate juice, apple cider vinegar, bone broth, and honey. The result is tender, pull-apart meat with a braising liquid that's rich, slightly sweet, and just tangy enough to coat every shred. Searing the pork first in coconut oil builds a caramelized crust that adds another layer of savory flavor before it ever hits the oven. After a long, unhurried braise, the meat shreds effortlessly and soaks back up all those gorgeous juices. It's the kind of recipe that makes your whole kitchen smell incredible and tastes like you spent far more effort than you actually did.
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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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