Emulsifier Free Citrus & Herb Pulled Pork
Pulled pork is one of those dishes that sounds simple but can hide a surprising number of additives ā especially in store-bought spice blends, sauces, and broths that often sneak in emulsifiers to improve texture or shelf life. This version keeps everything completely clean by building all its flavor from scratch. A warming dry rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme coats the pork shoulder before it gets seared in coconut oil until deeply caramelized, and then it braises low and slow in a braising liquid of fresh orange juice, lime juice, bone broth, coconut aminos, apple cider vinegar, and honey ā every single ingredient exactly what it says it is, nothing more. The citrus does double duty here, tenderizing the meat while lending a bright, slightly sweet backbone that plays beautifully against the earthy spices. After three hours in the oven, the pork shreds effortlessly, and a quick pass under the broiler crisps the edges into those irresistible caramelized bits that make pulled pork genuinely crave-worthy. Finish with fresh cilantro and a squeeze of lime and you have a centerpiece dish that feels celebratory without a single compromise.
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Learn more āIngredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 1 Ā½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- Ā½ 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)
- Ā¼ cup fresh lime juice (from about 2 limes)
- Ā½ 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 325Ā°F (165Ā°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 2ā3 minutes, until deeply browned on all sides, about 10ā12 minutes total. Transfer the pork to a plate.
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