Barley Free Citrus & Herb Pulled Pork
Slow-braised pulled pork gets a serious upgrade here, built on a citrus-forward braise of fresh orange and lime juice, bone broth, coconut aminos, and a warm spice rub of turmeric, ginger, and Ceylon cinnamon. Every ingredient in this recipe is naturally free of barley and barley derivatives — no soy sauce, no malt vinegar, no hidden grain-based thickeners — so you can dig in without second-guessing the label on a single bottle. The pork shoulder braises low and slow in a Dutch oven until it's completely fall-apart tender, then gets spread on a sheet pan and hit under the broiler to caramelize the edges into something genuinely irresistible. That final broil step is the move — it gives you crispy, lacquered bits alongside juicy pulled meat, which is a texture combination that's hard to beat. Finish it with fresh cilantro and a squeeze of lime and you've got a dish that tastes like it took way more effort than it did. It works beautifully over rice, tucked into lettuce wraps, or honestly just eaten straight off the pan.
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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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