Beef Free Citrus & Herb Pulled Pork
Pulled pork gets a serious upgrade here, braised low and slow in a fragrant blend of fresh orange juice, lime, honey, and coconut aminos until the meat is fall-apart tender and practically begging to be shredded. The spice rub — turmeric, ginger, Ceylon cinnamon, oregano, and thyme — builds layers of warmth that perfume the whole kitchen as it cooks. What really sets this recipe apart is the final broil: shredded pork spread across a baking sheet and blasted under high heat until the edges caramelize and crisp into something genuinely irresistible. The braising liquid does double duty, first creating a deeply savory cooking environment and then getting spooned back over the meat before it hits the broiler. Since every ingredient here comes from pork, produce, and pantry staples, there's no need to scrutinize labels for hidden beef-derived additives or broths — the bone broth called for is already accounted for in the ingredient list. Finish with fresh cilantro and a squeeze of lime and you've got a centerpiece dish that works just as well tucked into tacos as it does piled over rice or greens.
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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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