Carrageenan Free Citrus & Herb Pulled Pork
Pulled pork is one of those dishes that should be completely stress-free, but store-bought versions and pre-marinated cuts often sneak in additives and thickeners you'd rather avoid. This recipe keeps everything clean and straightforward — a bone-in pork shoulder rubbed with turmeric, ginger, Ceylon cinnamon, and dried herbs, then braised low and slow in a bright mix of fresh orange juice, lime juice, bone broth, and coconut aminos. Every ingredient on the list is whole and recognizable, so there's no guesswork about what's actually in your dinner. The citrus braising liquid does something magical over three hours, tenderizing the meat until it practically falls apart on its own. After shredding, a quick run under the broiler crisps the edges into caramelized, slightly charred bits that make each forkful genuinely irresistible. Finished with fresh cilantro and a squeeze of lime, it's the kind of deeply flavorful, crowd-pleasing centerpiece that tastes like it took far more effort than it did.
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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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