Brazil Nut Free Citrus & Herb Pulled Pork
Slow-braised and broiler-finished, this pulled pork delivers the kind of deeply caramelized, fall-apart tenderness that makes a crowd go quiet at the table. The spice rub — turmeric, ginger, Ceylon cinnamon, oregano, and thyme — builds a warm, aromatic crust during the initial sear, while fresh orange and lime juice keep the braise bright and citrusy throughout the long oven cook. Coconut aminos and a touch of honey round out the braising liquid with just enough savory-sweet depth to make the sauce genuinely worth spooning over everything. The finishing move is the real secret: spreading the shredded pork on a baking sheet and running it under the broiler so the edges crisp and caramelize before serving. Every ingredient here is naturally free of tree nut concerns, so there's no label-reading anxiety — just clean, whole-food cooking from start to finish. Serve it straight off the pan with fresh cilantro and a squeeze of lime, and it works beautifully over rice, tucked into tortillas, or piled onto a plate on its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!