Chestnut Free Citrus & Herb Pulled Pork
Slow-braised pulled pork gets a serious upgrade here, built on a citrus-forward braise of fresh orange and lime juice, bone broth, coconut aminos, and a warm spice rub of turmeric, ginger, and Ceylon cinnamon. The pork shoulder gets seared hard in coconut oil first, locking in deep, caramelized flavor before it ever hits the oven — that step alone makes a noticeable difference in the final result. After a long, low braise, the meat shreds effortlessly and then gets spread out and hit under the broiler, so you get those irresistible crispy edges alongside the tender, juicy interior. Every ingredient in this dish is straightforward and easy to verify, which is a genuine relief when you're navigating a tree nut allergy and scanning labels for hidden additives or shared-facility warnings. The braising liquid does double duty as a basting sauce, soaking back into the pork before it crisps under the broiler for maximum flavor payoff. Finish it with fresh cilantro and a squeeze of lime and you've got a showstopper that works just as well for a weeknight dinner as it does for feeding a crowd.
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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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