Caffeine Free Citrus & Herb Pulled Pork
Slow-braised pulled pork gets a serious upgrade here, built on a foundation of fresh citrus, warm spices, and a deeply savory braise that fills the kitchen with an aroma you won't forget. The rub layers turmeric, ginger, Ceylon cinnamon, oregano, and thyme onto a bone-in pork shoulder before it gets seared hard in coconut oil ā that crust is what makes the whole thing sing. Fresh orange and lime juice, bone broth, coconut aminos, and a touch of honey form the braising liquid, creating a balance of bright, tangy, and subtly sweet that keeps every bite interesting. After three hours in the oven, the pork shreds effortlessly, and then a quick run under the broiler crisps the edges into something almost addictive. For anyone navigating a caffeine-free lifestyle, this recipe is a natural fit ā every ingredient is straightforwardly free of coffee, tea, or any hidden caffeine source, so there's nothing to second-guess on the label. Finish it with fresh cilantro and a squeeze of lime, and you've got a centerpiece dish that works just as well for a casual weeknight as it does for feeding a crowd.
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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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