Gelatin Free Citrus & Herb Pulled Pork
Pulled pork is one of those dishes that seems like it should be complicated, but this citrus-braised version is genuinely approachable and the results are stunning. A bold spice rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme gets pressed into a bone-in pork shoulder before it's seared hard in coconut oil ā that crust is where so much of the flavor lives. The braising liquid is bright and layered, built from fresh orange and lime juice, bone broth, coconut aminos, apple cider vinegar, and a touch of honey, so the meat slow-cooks in something that's almost like a savory citrus marinade. After three hours in the oven, the pork shreds effortlessly, and then a quick run under the broiler caramelizes the edges into something genuinely irresistible. For anyone navigating gelatin-free eating, this recipe is naturally in the clear ā every component is a whole food or pantry staple, with no thickeners, stabilizers, or hidden additives to worry about. Finish it with fresh cilantro and a squeeze of lime, and you've got a centerpiece dish that tastes like it took far more effort than it did.
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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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