Capsaicin Free Citrus & Herb Pulled Pork
Pulled pork is one of those dishes that usually leans hard on chili powder, chipotle, or hot sauce — which makes it tricky territory when you need to avoid capsaicin entirely. This version takes a completely different and genuinely exciting direction, building deep, complex flavor through citrus, warm spices, and a slow braise that does all the heavy lifting. The rub layers turmeric, ginger, Ceylon cinnamon, oregano, and thyme onto the pork shoulder before it gets seared in coconut oil until deeply caramelized on every side. From there, fresh orange juice, lime juice, bone broth, coconut aminos, and a touch of honey create a braising liquid that is bright, savory, and just a little sweet — no heat required. After three hours in the oven, the pork shreds effortlessly, and a quick pass under the broiler crisps the edges into something genuinely irresistible. Finished with fresh cilantro and a squeeze of lime, it delivers that satisfying, fall-apart texture you want from pulled pork without a single ingredient that would cause concern. This is the kind of recipe that proves you are not giving anything up — you are just cooking smarter.
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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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