Chicken Free Citrus & Herb Pulled Pork
Pulled pork gets a serious upgrade here, braised low and slow in a fragrant blend of fresh orange juice, lime, bone broth, and coconut aminos until it practically falls apart on its own. The spice rub — turmeric, ginger, Ceylon cinnamon, oregano, and thyme — builds layers of warmth that seep deep into the pork shoulder during those three hours in the oven. What makes this dish genuinely special is the finishing move: shredded pork spread on a baking sheet, basted with the reserved braising liquid, then slid under a high broiler until the edges go caramelized and crispy. That contrast of juicy interior and charred, lacquered bits is the kind of thing that makes people ask for the recipe before they've even finished their plate. Everything here is built from whole, straightforward ingredients — no hidden poultry-based stocks or additives to second-guess — just pork, citrus, aromatics, and pantry staples working in harmony. Serve it with fresh cilantro and a squeeze of lime and you've got a centerpiece dish that feels like a lot of effort but mostly just asks you to be patient.
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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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