BHA & BHT Free Citrus & Herb Pulled Pork
Slow-braised pulled pork gets a serious upgrade here, built around a fragrant spice rub of turmeric, ginger, and Ceylon cinnamon that perfumes the whole kitchen as it cooks. The braising liquid is where the magic really happens ā fresh orange and lime juice, bone broth, coconut aminos, and a touch of honey create a deeply savory, citrus-forward bath that keeps every shred of pork impossibly juicy. Avoiding BHA and BHT means steering clear of many packaged sauces, seasoning blends, and processed broths that sneak those preservatives in, so this recipe leans entirely on whole, recognizable ingredients you can trust. Coconut oil handles the sear, coconut aminos stand in for conventional soy sauce, and every drop of flavor comes from real citrus, aromatics, and herbs ā nothing synthetic, nothing hidden. After a long, low braise in the Dutch oven, the pork gets shredded and slid under the broiler so the edges caramelize into those irresistible crispy bits that make pulled pork worth the wait. Finish it with fresh cilantro and a squeeze of lime and you have a centerpiece dish that tastes like it took far more effort than it did.
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Learn more āIngredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 1 Ā½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- Ā½ 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)
- Ā¼ cup fresh lime juice (from about 2 limes)
- Ā½ 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 325Ā°F (165Ā°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 2ā3 minutes, until deeply browned on all sides, about 10ā12 minutes total. Transfer the pork to a plate.
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