Eggless Citrus & Herb Pulled Pork
Pulled pork that smells like a citrus grove and a spice market collided in the best possible way — that's exactly what you get here. A bone-in pork shoulder gets rubbed down with turmeric, ginger, Ceylon cinnamon, oregano, and thyme before being seared in coconut oil until it's deeply, irresistibly browned. From there, fresh orange juice, lime juice, bone broth, coconut aminos, and a touch of honey build a braising liquid that's bright, savory, and just a little sweet. Three hours in a covered Dutch oven at 325°F does the heavy lifting, turning the shoulder completely fork-tender without any fuss. The real magic happens at the end — shredded pork spread on a baking sheet, basted with the reserved braising liquid, then slid under a high broiler until the edges caramelize and crisp into something genuinely addictive. Because every component here is straightforward and whole-food-based, there's no need to scan labels or worry about hidden binders that often sneak into spice blends or sauces. Finish it with fresh cilantro and a squeeze of lime, and you've got a showstopper that works just as well piled into tacos as it does straight off the pan.
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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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