Cashew Free Citrus & Herb Pulled Pork
Slow-braised pulled pork gets a bright, citrus-forward makeover here, built on a foundation of fresh orange and lime juice, bone broth, and coconut aminos that keeps every shred deeply flavorful and completely free of tree nuts. The spice rub — turmeric, ginger, Ceylon cinnamon, oregano, and thyme — creates a fragrant crust during the initial sear that carries through the entire three-hour braise. What makes this recipe especially satisfying is the finishing move: shredded pork spread across a baking sheet, basted with the reserved braising liquid, then run under a high broiler until the edges caramelize and crisp up beautifully. That contrast of juicy interior and slightly charred, lacquered edges is genuinely hard to beat. The whole ingredient list is straightforward pantry and produce — no specialty sauces, no nut-based thickeners, nothing that requires label-checking anxiety at the store. Serve it piled high with fresh cilantro and a squeeze of lime, and it works just as well tucked into tacos as it does alongside roasted vegetables or rice.
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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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