Citric Acid Free Citrus & Herb Pulled Pork

Pulled pork is one of those dishes that usually leans on store-bought sauces or seasoning packets loaded with hidden additives — but this version builds every layer of flavor from scratch, so you know exactly what's going into the pot. The braising liquid is the real star here: fresh orange and lime juice, bone broth, coconut aminos, and a touch of honey create a rich, tangy base that slowly transforms a bone-in pork shoulder into something deeply savory and fall-apart tender. A warm spice rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme gives the meat incredible depth before it ever hits the Dutch oven. After three hours of low-and-slow braising, the pork gets shredded and slid under the broiler, so the edges caramelize into those irresistible crispy bits that make pulled pork worth every minute of effort. The whole process is surprisingly hands-off — most of the work happens in the oven while your kitchen fills with an aroma that is genuinely hard to walk away from. Serve it straight off the pan with fresh cilantro and lime wedges, pile it into bowls, or just eat it standing at the counter because you simply cannot wait.

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