Almond Free Citrus & Herb Pulled Pork
Slow-braised and broiler-finished, this pulled pork delivers the kind of deep, layered flavor that makes people ask what your secret is. A bold spice rub of turmeric, ginger, and Ceylon cinnamon gets seared into the meat before a long, low braise in fresh orange juice, lime juice, and bone broth does all the heavy lifting. The citrus keeps the pork incredibly moist while the coconut aminos and honey add a subtle sweet-savory complexity that builds with every bite. After shredding, a quick pass under the broiler crisps the edges into irresistible caramelized bits — the kind of texture you'd normally only get from a smoker or an outdoor grill. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal. Finish it with fresh cilantro and a squeeze of lime, and you've got a showstopper that works just as well for a weeknight dinner as it does for feeding a crowd.
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp coconut oil
For the braise
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, smashed
- 1 cup fresh orange juice (from about 2 oranges)
- ¼ cup fresh lime juice (from about 2 limes)
- ½ cup bone broth
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 4 sprigs fresh thyme
- 2 bay leaves
For serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, turmeric, ginger, Ceylon cinnamon, dried oregano, and dried thyme. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface, 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 every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer the pork to a plate.
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