Candida Diet Friendly Carnitas-Style Pulled Pork
Deeply spiced, fall-apart tender, and finished under the broiler for those irresistible crispy edges — this pulled pork is the kind of satisfying, crowd-worthy meal that feels anything but restrictive. The spice rub leans on cumin, smoked paprika, oregano, garlic powder, and onion powder, building real depth without any sugar, vinegar-heavy sauces, or fermented condiments that can be tricky to navigate. Coconut aminos stand in for soy sauce, adding a subtle savory note while keeping the ingredient list clean, and a splash of apple cider vinegar in the braise adds brightness without tipping into problematic territory. The low-and-slow Dutch oven method does the heavy lifting, braising the pork until it shreds with almost no effort, and then a quick broil crisps everything up beautifully. Sliced avocado and fresh cilantro make ideal toppings — whole-food additions that complement the richness of the pork without introducing anything that could derail your protocol. This recipe makes six generous servings, so it's a smart batch-cook option for the week ahead. Pile it over cauliflower rice, tuck it into lettuce wraps, or eat it straight from the pan — no judgment.
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Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder (boston butt), cut into 3-inch chunks
- 2 tsp ground cumin
- 1 ½ tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses less than a teaspoon per serving, which is likely fine.
- 1 bay leaf
For serving
- fresh cilantro, chopped (optional)
- sliced avocado (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the cumin, oregano, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the pork chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two or three sides for 3–4 minutes per side, until deep brown and releasing easily from the pot. Transfer the seared pieces to a plate and repeat with the remaining pork.
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